HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter. Beat eggs with a fork. Add sugar and stir. Add buttermilk, butter and vanilla. Mix well. Stir in coconut. Pour in pie crusts. Bake at 350° for 45 minutes. Makes 2 pies.
Cook first three ingredients until meat is done. Drain grease off. Add 1 can refried beans to ground beef mixture. Into 9 x 13-inch casserole dish spread layers of: taco corn chips, meat mixture (thick and needs to be spread), chopped fresh tomatoes, small can taco sauce, layer of sharp Cheddar cheese, layer of taco chips, layer of sharp Cheddar cheese. Bake uncovered at 400° for 20 to 30 minutes.
Do this in the order given. Then top with cooked tomatoes and season to taste. Bake at 325° until done.
Wash and cut cucumbers into chunks. Pack into quart jars and add to each jar the spices, etc. Fill up jars with water. Place lid on jars. Let them stand in cool place 3 months or longer. When ready to use, drain off liquid and rinse well. Add 1/2 cup sugar per jar. Mix well. Let set 3 days, then they are ready.
In medium skillet, cut up undrained tomatoes. Add next 6 ingredients. Add 1/2 teaspoon salt and dash of pepper. Place chicken atop. Bring to a boil. Simmer, covered, 25 minutes. Remove chicken. Sprinkle with paprika and keep warm. Combine cornstarch and 2 tablespoons cold water. Stir into skillet mixture. Cook and stir until thickened. Cook 1 minute longer. Spoon sauce over chicken. If desired, garnish with a sprig of parsley. Yield: 4 servings.
Heat oven to 350°. Grease 9-inch pie pan. Beat all ingredients until smooth. Beat 2 minutes with hand beater. Pour into pie plate. Bake until knife comes out clean in center of pie (50 to 55 minutes). No crust needed.
Cream butter, shortening and sugar. Add eggs and flavorings. Fold in flour, baking powder and salt. Add milk. Mix nuts with a little flour and add to mixture. Pour into floured and greased tube pan. Bake at 325° for 80 minutes.
Soften cheese and blend in mayonnaise and sugar. Add fruits and nuts. Fold in whipped cream. Pour into loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch). Freeze firm 6 hours or overnight.
Mix cranberries with powdered sugar. Mix together dry ingredients. Add egg, milk and margarine and mix until moistened. Fold in cranberries. Fill greased muffin tins 2/3 full. Bake at 350° for 15 to 20 minutes. Makes 1 dozen.
Cream together cream cheese, onion, garlic salt and seasoned salt. Spread on round plate or pizza pan. Spread barbecue sauce over cheese mixture. Top all of this with the clams or crab meat. Sprinkle with oregano. Chill until ready to serve.
Saute onion and celery in 2 tablespoons oleo. Combine broccoli, broth and water in a 4-quart pot. Bring to boil and cook until broccoli is tender. Add cream, onions, celery and ham. Add flour to thicken and salt to taste.
Grease and flour tube pan. Cream first 4 ingredients. Add remainder of ingredients. Bake at 350° for 1 hour and 15 minutes.
Saute onion and celery in 2 tablespoons margarine. Stir in tuna, soup, mayonnaise, milk and mushrooms. Cook noodles and drain. Combine all in 2-quart greased casserole. Top with bread crumbs topped with margarine. Bake at 350° for 25 to 30 minutes.
In a bowl, mix meat loaf according to directions on recipe. Press into a 9 x 13-inch cake pan. Bake until almost done. Remove from oven. Spread with spaghetti sauce and Mozzarella cheese. Return to oven until cheese is melted. Let set 5 minutes before serving.
Preheat oven to 400°. In a large skillet, brown ground beef. Drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour mixture into 2-quart casserole.
Put butter, brown sugar and pineapple to melt in an iron frying pan. Mix white sugar, flour, egg yolks, vanilla and baking powder in a bowl with pineapple juice. Beat egg whites until stiff and fold into batter. Pour batter over pineapple in skillet. Bake at 375° for 45 minutes.
Put all ingredients in a crock-pot. Cook on high for 6 to 7 hours. Serves 4.
Mix in blender all except strawberries and water. Mix in an ice cream pail and place in freezer for 12 hours.
Combine dates, 2 tablespoons sugar and 1/2 cup water in saucepan. Simmer until dates are soft, about 3 minutes. Stir in 1/4 teaspoon vanilla. Combine flour, baking powder, salt and cinnamon. Beat 3/4 cup sugar into butter, then egg, 1/2 teaspoon vanilla and finally the flour mixture. Wrap and chill. Between 2 sheets of wax paper, roll out half the dough to a 9-inch square and put into a buttered 9-inch pan. Spread with dates. Roll out remaining dough and put on top. Press edges with fork and vent. Brush with milk and sprinkle with 1 tablespoon sugar. Bake at 350° for 40 minutes or until golden. Cool; cut into bars.
Stir together peanuts, sugar and Karo in 1 1/2-quart glass casserole. Microwave on full power 8 to 9 minutes. Stir after 4 minutes. Add butter, soda and vanilla. Pour onto buttered cookie sheet. Cool and break into pieces. Yields 1 pound.
Saute onion in butter. Blend in flour and stir until frothy. Add soup. Heat until thickened. Add chicken, seasonings and vegetables. Heat thoroughly. Pour into a greased shallow 3-quart casserole. Arrange biscuits on top. Bake at 400° for 10 to 12 minutes or until biscuits are brown.
Saute the onion in oleo. Bring to a boil the chicken bouillon cubes and water. Add noodles, broccoli, cheese and milk. Cook until noodles are tender and broccoli done. Enjoy.
Mix together in saucepan, sugar, boiling water and cornstarch. Bring to a boil; remove from heat. Add jello; stir and chill. Clean and pat dry the strawberries. Place in a pie shell. Pour cooled mixture over fruit. When set, decorate with Cool Whip and some fresh strawberries.
Cook the first 4 ingredients until margarine has melted. Slice party rolls in half. Spread mixture on rolls. Slice cheese and ham to fit rolls. Bake at 325° until cheese is slightly melted.
Saute mushrooms, garlic and scallions in margarine. Add flour and soup which has been blended together. Simmer for 20 minutes; add cream just before serving.
Cream the sugar and Crisco together. Mix in well beaten eggs. Mash 3 bananas separately and add to mixture, then add rest of ingredients and mix well. Pour into bread pan and bake at 350° for 1 hour.
Mix graham crackers, sugar and melted butter together. Place in a 7 to 8-inch pie pan. Press to shape of pan using back of spoon.
Blend 1 cup flour, 1/2 cup butter and 1/4 cup powdered sugar as for pastry; press into 8-inch square pan, ungreased. Bake at 350° for 20 minutes. Combine eggs, sugar, baking powder, lemon juice and 2 tablespoons flour. Pour onto bottom layer and bake at 350° for 25 minutes. Cool slightly.
Preheat oven to 350°. Combine all ingredients in a large bowl. Mix well, but do not beat. Turn into pie shell and bake until filling is set (about 35 minutes). Do not overbake. Serve at room temperature. Garnish each serving with a mound of Cool Whip. Put 2 slices of banana and a red cherry on each serving.
In a large bowl, mix together the sugars, flour and cinnamon. Add the apples and cranberries and mix to coat well. Turn into a pastry-lined 9-inch pie pan. Dot with margarine. Cover with top crust and seal. Cut small slits in top crust for steam to escape. Bake at 400° for 40 to 50 minutes.
Mix together the first 3 ingredients and press into a 9 x 13-inch baking dish. Bake for 20 minutes at 350°. Allow to cool. Mix next 3 ingredients and spread over crust. Mix pudding according to box directions. Spread over cream cheese layer. Spread Cool Whip over chocolate layer. Top with grated chocolate. Chill overnight.
Saute onion in Crisco until light brown; remove from skillet. Cut steak into serving pieces, flour and brown where onion was sauteed. Add salt and pepper and remove meat from skillet. Put meat in a small roaster or covered dish. Add enough water and flour in skillet to make 2 cups of thin brown gravy. Add catsup and Worcestershire sauce. Spread onion over steak and pour gravy over the top. Bake in 325° oven for 1 1/2 hours or until tender.
Combine eggs and sugar. Beat well. Combine melted oleo, flour, vanilla, nuts and coconut which makes a mud mixture. Add to egg mix. Bake at 350° for 35 minutes. When done, remove from oven. Top with Marshmallow Creme while still hot. (You could also use peanut butter instead of Marshmallow Creme.)
In a large bowl, combine lettuce, half the eggs, half the onions and half the olives. Garnish with remaining eggs, onions and olives. Cover and chill.
Blend all ingredients until smooth. Chill. Makes 1 1/2 cups.
Soak eggplant pieces in salted water in refrigerator for several hours or overnight. Do not skip this step. Soak bread crumbs in both types of milk. Saute pepper, onion and celery in margarine until tender. Drain salt water from eggplant. Cover with fresh water and boil until nearly tender; drain well. Mix eggplant, bread, sauteed veggies, eggs, pepper, sage and pimento in medium size mixing bowl. Place in greased 2 1/2-quart casserole. Top with cheese and bake in a 350° oven until golden brown, 30 to 45 minutes. Serves 8 to 10.
Mix pudding mix, milk and Triple Sec. Beat in thawed whipped topping. Chill 1 hour. Serve with fruit.
Drain all vegetables. Boil together sugar, vinegar and oil. Cool and mix with vegetables. Refrigerate overnight. This keeps well for several days.
In a large skillet, melt butter. Add chicken. Cook until no longer pink. Add pasta and vegetables package and water. Cook covered over medium heat for 7 to 9 minutes. Stir occasionally. Stir in sour cream and heat thoroughly. Yields 4 servings.
In large casserole, mix cooked macaroni, pot cheese (not cottage cheese), eggs, milk and salt. Top with dabs of low-fat margarine or butter. Bake at 350° until top is nicely browned.
Brown hamburger and sausage; drain fat off. Use a long 13 x 9-inch cake pan. Place meat on bottom layer. Spread sauce over meat. Spread cheese over sauce.
Place biscuit mix and milk in a large mixing bowl; stir well to combine. Shape dough into a ball. Cover dough and chill thoroughly. Roll chilled dough to 1/8 inch thickness on a lightly floured surface. Cut 10 (4 inch) circles from dough. Place about 1 1/2 tablespoons pie filling in center of each circle of dough. Moisten edges with water. Fold dough over pie filling to form half circles. Seal edges of dough securely with a fork. Chill prepared pies 30 minutes.
Season cube steaks and brown quickly on both sides in hot oil. Remove steak. Saute onion, green pepper and mushrooms in browned drippings until tender. Stir in chili sauce and juice. Bring to boil. Reduce heat, cover and simmer 5 minutes. Return steaks to sauce, spoon sauce on top, cover and heat thoroughly. Extra juice and chili sauce may not be added.
In large mixing bowl, combine sugar and cream, stirring well. Microwave on High power 14 minutes, stirring after 7 minutes. Add butter and pecans. Microwave on High power 1 to 2 minutes or until a few drops of the mixture will form a soft ball in a cup of cold water. Working quickly, drop by large tablespoonfuls onto wax paper. If necessary, return bowl to microwave for a few minutes to soften the mixture. Let stand to harden about 30 minutes.
Mix all ingredients. Use 2 to 3 teaspoons per cup of hot water. Additional sugar may be added, if desired. Store mix in airtight container.
Place chicken in baking dish. Mix all ingredients in a bowl. Pour over chicken. Cook until chicken is done. The soups will make a delicious gravy, which may be served over mashed potatoes or rice. Cook at 350°. Serves 5 to 6.
Preheat oven to 325°. Grease and flour one 10-cup tube pan or two large loaf pans. Sprinkle with cinnamon sugar. Pour batter into prepared pans and bake for 60 minutes. Cool 10 minutes. Remove from pan. This freezes well.
Layer first 4 ingredients in oblong casserole dish. Layer crumbled bacon over vegetables. Add peas. Spread mayonnaise with sugar over salad. Top with grated cheese. Refrigerate 24 hours.
Combine sugar, milk and cocoa in saucepan and bring to a boil. Cook 1 minute. Remove from heat and add remaining ingredients. Stir and mix well. Drop by teaspoon onto wax paper. Let stand for 30 minutes before serving.
Combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add nuts and coconut; mix well. Press crumbs in bottom of greased 13 x 9 x 2-inch pan. Bake at 350° for 12 to 15 minutes until edges are lightly browned.
Blend in order and bake at 350° for 30 to 45 minutes or until sides pull away from pan and cake springs back at touch. Not required but insert cake tester to be sure that it's done.
Beat well and pour over top of grahams. Refrigerate 24 to 48 hours. Serves 12.
Chop all ingredients very fine and blend with the mayonnaise. Stir in mustard and Tabasco. Chill thoroughly for several hours so that flavors will be well blended.
Heat oven to 350°. Butter souffle dish (1 1/2-quart). Cook broccoli and drain. Beat eggs, milk, Bisquick and salt with hand mixer until smooth. Stir in broccoli and cheese. Bake about 1 hour or until knife comes out clean. Serve immediately.
Combine cake mix, sour cream, water and eggs. Beat for 2 minutes. Spoon 1/3 cup batter into Bundt cake pan. Sprinkle 1/2 package jello and repeat layers. Spread remaining batter. Bake at 350° for 45 to 50 minutes.
Cook and drain spinach thoroughly. In a frypan, cook garlic. Add spinach, oil and pepperoni; stir together. Keep on low heat. Spread 1 loaf dough on cookie sheet. Add spinach mixture on top. Sprinkle with Mozzarella cheese. Place same size dough on top. Seal very tightly. Press air out. Bake at 350° for 25 minutes until golden.
Mix ingredients and pour into a greased 9 x 13-inch pan. Bake in a 350° oven for about 1 hour and 15 minutes or until done.
Saute sausage in oil until brown, using a 12-quart stock pot. Remove from pot. Season chicken with a little cayenne, salt and a dusting of flour. Brown in the oil and remove from the pot. Make a roux by slowly adding 1 cup flour to the hot oil in pot. Stir constantly over medium heat. Roux must be a dark brown, but not allowed to burn. When desired color is achieved, add onions, celery, green peppers, parsley and garlic all at once to stop roux from cooking further. Cook until glaze forms on vegetables. They should be slightly tender. Return sausage and chicken to pot and cook a few minutes on low heat. Gradually stir in broth and bring to a boil. Reduce to simmer and cook 1 hour more. Serve with some good bread for dipping.
Combine dry ingredients. Add oil, eggs, bananas and pineapple. Do not beat the mixture. Bake in 3 layers at 350° for 30 minutes. Cool cake layers, then frost with Cream Cheese Frosting.
Prepare jello separately, except lemon, using 1 cup hot water to each package of jello, then add 1/2 cup cold water to each. Pour into separate pans and chill overnight.
Brown meat while stirring constantly to break it into fine particles. Add finely chopped onion, salt, pepper and water. Cover and simmer gently for 30 minutes. Serve with boiled or mashed potatoes.
Blend mayonnaise and sugar into softened cream cheese. Add fruit and nuts, then fold in cream which has been whipped and to which the powdered sugar and vanilla have been added. Pour into a large rectangular pan or glass dish. Freeze at least 6 hours before serving.
Beat first three ingredients together. Add mashed bananas and remainder of ingredients. Bake at 350° for 50-60 minutes. Test for doneness with toothpick in center. For muffins bake approximately 25 minutes.
Butter tube pan and put graham cracker crumbs on bottom, or you can substitute pound cake crumbs for graham cracker crumbs; it works better.
Thaw crawfish and rinse. Saute onion, bell pepper, and celery in butter. Add cream of mushroom soup, Velveeta, and both cans of Rotel. Can use two regular Rotel in place of the hot one, depending on how spicy you want it. Add crawfish when you put your water on to boil for spaghetti.
Make instant potatoes according to directions on package (6 to 8 serving size). After potatoes are cooked, add sour cream, 1 1/2 cups of shredded cheese and seasonings; mix well and put into a 2-quart casserole dish. Sprinkle remaining cheese over potatoes; put into a 350° oven for 20 minutes. Makes 6 to 8 servings.
Melt butter in dish. Mix with flour and pecans well. Press down in bottom of dish. Bake until lightly browned in oven at 350°. Let crust cool.
Remove boiled chicken from broth and bone it. To broth, add carrots, onion, celery and potatoes. Cook until tender. In another pot, mix milk, butter and cornstarch. Add cheese. Cook until cheese melts. Add to broth. Season with salt and pepper. Freezes well.
Cream together shortening and sugar. Stir in other ingredients, saving half the nuts and 2 egg whites for the icing and using half the nuts in the cake batter. Bake in four layers for 20 to 25 minutes at 375°.
Place apples in greased 9 or 10-inch pie plate and sprinkle with 1/4 cup sugar and 1/4 teaspoon cinnamon. Cover tightly with foil and bake at 400° for 18 to 20 minutes. Remove from oven. Reduce heat to 375°. Mix remaining ingredients well to form a batter and cover apple mixture. Bake at 375° for 30 minutes.
Set aside 10 olives. Chop remaining olives. Combine tuna, chopped olives and celery. Combine mayonnaise, lemon juice, mustard, onion powder and ginger. Mix well. Pour over tuna mixture. Stir gently and chill until serving time. If desired, serve on lettuce leaves. Garnish with reserved olives. Yields 10 servings.
Cook sausage until browned; drain off fat. In a saucepan, melt 1/4 cup butter; stir in flour and salt. Add milk all at once. Cook and stir 1 to 2 minutes more. Stir in cooked sausage and sliced eggs. Pour mixture into 1 1/2-quart casserole. Toss bread crumbs with melted butter and sprinkle atop casserole. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 6 servings.
In small bowl, dissolve yeast in warm water. Sprinkle in 1 tablespoon sugar. Let stand. Scald milk in saucepan. Remove from heat and stir in butter and 1/2 cup sugar. Cool to lukewarm. Add salt and egg yolks. Combine milk mixture and yeast in a large bowl. Add flour in small amounts to milk mixture until all flour has been used. Knead dough on lightly floured board until glossy. Place in bowl; cover and let rise in warm place until doubled in size, about 1 hour. Punch down. Shape into ball, about 3-inches. Press on greased cookie sheet. Bake at 350° until brown, about 15 minutes.
Mix ingredients in order given and bake at 325° for 1 hour and 25 minutes or until the cake comes away from the sides.
Empty mixed vegetables, tomato juice and spaghetti sauce into large pan. Peel and dice potatoes and put with vegetables. Add salt and pepper. Simmer for 1 hour. Brown hamburger; drain and add to vegetables. To thicken soup, add 1 to 2 cups of instant potatoes. Cook additional 10 minutes. Serves 20 people.
Mix all together, except Cool Whip, and pour into baked pie shell. Refrigerate. Top with Cool Whip.
Place chicken in a baking dish; top with soup and water. Cover chicken with slices of cheese and top with stuffing mix. Bake at 350° for 1 to 1 1/2 hours.
Mix first 3 ingredients together, making a batter. Pour into a baking dish and add (can be mixed in the baking dish) fruit (cherries, peaches, blackberries or fruit in season). Bake in oven at 350° for 45 minutes or until light brown.
Heat oven to 375°. Beat together sugars and butter until light and fluffy. Blend eggs and vanilla. Add combined flour, baking powder and salt. Mix well. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Makes 6 dozen, 2 1/2-inch cookies.
Simmer 3 to 4 hours. Mash by hand with potato masher. Serve on hamburger bun or similar.
Combine first 7 ingredients. Blend mayonnaise and French dressing. Toss lightly. Add salt and serve on lettuce. Garnish with sliced hard-cooked egg.
Brown pork chops. Spread rice in bottom of rectangular baking dish (13 1/2 x 9 x 2-inch). Reserve 1 tablespoon of seasonings from envelope of onion soup mix. Drain mushrooms, reserving liquid. Add hot water to reserved mushroom liquid to total 3 cups liquid. Dissolve remaining onion soup mix in liquid. Add mushrooms; pour over rice. Arrange browned pork chops on top of rice mixture; sprinkle chops with reserved seasonings. Cover tightly with foil; bake in moderate oven (350°) until tender, for 45 minutes to 1 hour, depending upon thickness of chops. Remove foil; continue cooking for 10 minutes or longer, or until any excess liquid evaporates. Makes 6 servings.
Get a thick brisket (more than 1-inch thick) with a good rind of fat (the fat is essential). Tenderize several hours before doing anything else. Just before cooking, sprinkle with a little chili and garlic powders and salt and pepper and rub in.
Cream sugar and margarine. Add bananas and eggs. Sift flour, salt and baking soda 3 times. Blend flour mixture into banana mixture. Do not overmix. Turn batter into 2 greased 9 x 5 x 3-inch loaf pans. Preheat oven to 350°. Bake for 55 minutes or until toothpick tests dry in center of loaf. Turn out immediately to cool on wire rack. Makes 2 loaves.
In heavy saucepan, cook 1/2 cup sugar to liquid stage. Add 1/2 cup water and melt again. Add 3 cups sugar, light corn syrup, cream and salt. Cook without stirring until it forms a soft ball.	Add butter. After it cools, whip with mixer until creamy, 5 to 8 minutes. Store in icebox 8 hours. Melt (may use microwave) and spread on layers.
Place broccoli in a shallow 1 quart microwavable dish. Cover with a glass lid or plastic wrap, turning 1 edge back. Microwave at 100% power for 4 to 5 minutes or until no longer icy, stirring after 2 minutes. Drain well; set aside. Microwave margarine in a 2-cup Pyrex bowl at 100% for 45 to 60 seconds or until melted. Stir in stuffing mix until well coated. Stir the corn, 1/2 cup of the buttered stuffing mix, onion salt and pepper into the broccoli until well blended. Microwave uncovered at 100% power for 3 minutes. Stir, then sprinkle remaining stuffing mix over top and sprinkle with paprika. Microwave at 100% power for 3 to 4 minutes or until heated.
Cook green pepper and mushrooms in butter until tender; blend in flour and salt. Add broth and milk. Cook until thickened, stirring constantly. Add pimiento and chicken; heat to blend flavors. Pour over hot biscuits or patty shells, etc. Yields 6 servings.
Prepare cake mix as directed on box. In a buttered 11 x 13-inch pan, spread coconut and pecans. Melt oleo; blend with softened cream cheese, then gradually add sugar. Beat until smooth; dot this mixture on top of cake batter. Bake about 55 minutes at 350°.
In saucepan, combine sugar, cocoa, milk and butter; bring to full boil. Remove from heat. Stir in remaining ingredients. Drop by spoonful on waxed paper and let cool.
Mix first 3 ingredients and cool. Soften ice cream and add to mixture. Serves 45.
Mix together ground sirloin, bread crumbs, green pepper, onion, egg, salt and 4 ounces tomato sauce. Shape into loaf in baking pan. Mix together 4 ounces tomato sauce, water, brown sugar, vinegar and mustard. Pour over meat loaf. Baste during cooking. Bake at 350° for about 1 1/4 hours.
Mix gravy as directed; set aside. Mix all ingredients with hands until well mixed. Form into meat balls the size of cherry tomatoes. Place on cookie sheet. Bake at 400° for 20 to 30 minutes or until light brown. Drain.
Peel and slice onions; cut into rings. Saute in butter or margarine. Place in a 9 x 12-inch baking dish. Cover with crushed Ritz crackers. Sprinkle on Parmesan cheese. Dot with butter or margarine. Bake at 350° approximately 20 minutes.
Mix first eight ingredients together in just enough boiling water to cover, cooking until vegetables are tender, about 10 minutes. Whisk together milk and flour and stir into the vegetables. Then add cheese. Stir until cheese is melted.