HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, butter and evaporated milk in a large electric skillet. Set control to 280°. Bring to a boil and boil 5 minutes, stirring constantly. At the end of 5 minutes, turn off switch and add marshmallows and peanut butter, then vanilla and stir until well blended. Beat well and pour into pan greased with butter. Set aside to cool. Cut in 1-inch pieces. Makes approximately 1 1/2 pounds.
Place chicken in greased casserole. Mix soups and milk and pour over chicken. Mix stuffing, beaten egg and melted butter in separate bowl and put over chicken. Bake at 350° for 35 to 40 minutes.
Slice apples, dates and celery; combine and add yogurt. Mix and top with coconut.
Sift the flour, malted milk powder, baking powder and salt; set aside. In a large bowl with mixer or wooden spoon, beat the butter, sugar, egg and vanilla until fluffy. Beat in milk until smooth. Gradually stir in flour mixture, mixing until well combined. Stir in nuts. Refrigerate, covered, at least 1 hour.
Beat eggs until frothy; add 2 cups sugar and beat well. Add condensed milk, then evaporated milk and vanilla. Beat until well blended. Pour mixture in freezer. Let run about 5 minutes, then add peaches and lemon juice.
Blend all ingredients and pour into 9-inch pie shell (unbaked). Bake for 50 minutes at 400°.
This recipe is for 8 x 8 x 2-inch pan. Double for 9 x 13-inch pan.
Mix cheese, sugar and lemon juice until smooth. Put in Cool Whip and pour into crust. Chill before serving.
Saute okra, onion, green pepper and celery in chicken fat until tender but not browned. Add tomatoes and seasonings. Cook slowly about 25 minutes, stirring frequently. Add chicken stock. Simmer for half an hour. Add cooked chicken and simmer another half-hour. Serve over steamed rice.
In a pressure canner, place cleaned turkey. Fill canner about 3/4 full of water. Salt turkey with about 1/4 cup salt. Cook about 1 1/2 hours. When turkey is done, pour gruel into crock-pot. Separate turkey from the bone and place it in gruel in crock-pot; let simmer. Turkey will be tender and juicy.
The night before the cake is to be baked, put milk and coconut in blender. Run on low speed until coconut is chopped. Put in icebox and let set overnight.
Cook broccoli; cube raw chicken breasts. Mix soup and mayonnaise; place chicken cubes in 9 x 11-inch glass baking dish. Pour soup mix on top and cover with shredded cheese. Bake at 350° for 1 hour. Allow 15 minutes to cool. Cheese will get a little brown.
Mix and form balls size of walnut. Flatten with fork. Bake at 350° until slightly brown.
Dissolve acid in 2 quarts hot water. Add sugar and bring to a boil. Take off fire and add 2 quarts cold water. After cool, add pineapple juice and lemonade.
Combine all fruit and pineapple juice. Sprinkle pudding over all. Mix in lemon juice. Chill 2 to 3 hours.
Simmer the livers in broth until done, 8 to 10 minutes. Drain. Puree in an electric blender with the eggs, using a little of the liquid in which the livers were cooked.
Cut squash in half lengthwise; remove seeds. Place, cut side down, in shallow baking dish; add 1/2 inch boiling water. Bake at 375° for 35 minutes. Turn, cut side up; sprinkle with salt and set aside. Cook sausage and onion until browned, stirring to crumble meat; drain well. Stir in breadcrumbs; spoon into squash cavities. Bake at 375° for 20 minutes. Serves 4.
Crush garlic and peppercorn. Mix garlic, pepper and bay leaves with vinegar. Add the pork and chicken and mix well. Marinate for 2 hours, then simmer until pork and chicken are tender. Add a little water if needed. Remove sauce from the pot; add a little oil. Fry the pork and chicken until brown. Add the sauce that was removed from the pot. Peas, tomatoes or cooked potatoes may be added before serving. Salt is optional.
Mix sugar, milk, butter and cocoa; heat to boil. Take off stove and stir in other ingredients. Drop by tablespoonfuls on wax paper.
Heat oven to 350°. Butter a 2-quart casserole. Put eggs into blender container; cover and process at stir until beaten. Add remaining ingredients; cover and push mix button and process only until corn is thoroughly mixed into batter. Pour into prepared casserole. Bake 1 hour and 10 minutes or until firm.
Combine pudding, jello and water. Cook until it comes to a boil and thickens. (It will not get very thick.) Cool. Add sliced strawberries. Let thicken. Put in pie shell. Let set. Top with whipped cream or Cool Whip.
Preheat oven to 350°. In large skillet, brown ground beef and onion. Drain. Add spinach and cook until meat is done. In bowl, combine cream cheese, heavy cream, Parmesan and salt and pepper. Combine cheese mixture to meat mixture and spoon into greased casserole dish. Sprinkle top with crumbled pork rinds. Bake, uncovered, for 30 minutes. Makes 6 servings.
Combine sugar, cocoa, flour and salt in top of double boiler. Add milk, syrup and butter, plus beaten egg yolks. Cook over boiling water until thick. Let cool and add vanilla. Put in pie shell and top with meringue.
Brown ground beef; add chopped onion, salt, pepper and chili seasoning. Add in a large can tomato sauce; simmer 10 to 15 minutes. While meat mixture is cooking, cook spaghetti noodles and salt until tender. Drain. Add 1/2 stick of butter. Mix noodles and meat mixture together.
Cream butter, add 1 1/2 cups sugar. Add eggs and mix well. Sift dry ingredients and add, alternating with milk, to mixture. Knead to cookie dough consistency. Add more flour if dough is too soft to pat into ball (golf ball size). Put in 8-inch cake pans. Preheat oven to 375°. Bake until light brown, cool. Stack with dried apples cooked until tender with sugar and spices. Four or five high works well.
Mix all ingredients, except flour, baking powder, baking soda and nuts. Cook on top of stove for three minutes. Let cool. Add flour, baking soda, baking powder and nuts. Mix well. Bake at 350° for 50 to 55 minutes.
Thicken broth from chicken with cornstarch. Saute pepper and mix with chicken spices, cheese, some broth and soup. Dip tortilla in thickened broth. Place chicken mixture in tortilla. Roll and place in 10 x 13-inch dish until all finished. Pour rest of broth over tortillas. Sprinkle with cheese, then paprika and bake at 375° for 15 to 20 minutes.
Peel and dice potatoes, carrots and onion. Cover with water and cook until done. Add remaining ingredients and simmer a few minutes. Serve over cooked rice or sliced bread.
Melt chocolate chips, peanut butter and oleo. Pour over cereal. Stir and cool. Dust with powdered sugar. (Keep cold.)
Grease Bundt pan. Place pieces of thawed dough into pan. Sprinkle with dry pudding and nuts. Top with cinnamon. Pour melted margarine mixed with brown sugar over dough. Cover with greased wax paper and towel. Place in refrigerator overnight.
Mix cracker crumbs, margarine, pecans and cinnamon together and spread into 9-inch spring-form pan. Mix cream cheese, eggs, sugar and vanilla. When well mixed, add sour cream. Mix well and pour into the cracker crust. Bake in 325° oven for 1 hour. Cool in refrigerator for at least 4 hours. Top with cherry pie filling.
Cook raisins in water until almost evaporated. Add applesauce, eggs, sweetener and oil and mix well. Fold in flour, soda, spices and vanilla. Mix well. Mixture will be thick. Pour into greased 9 x 13-inch pan. Bake 25 to 30 minutes at 350°. (Can use unsweetened pineapple for part of applesauce.) Serves 12.
1. Mix all ingredients together in bowl. 2. Let stand at least 24 hours before serving. Keep Refridgerated.
Dissolve yeast in 1/2 cup warm water. Mix sugar, 2 cups warm water and flour. Add yeast mixture to flour mixture. Place in bowl and cover with cloth or loose lid at room temperature for 5 days. Use to make Sourdough Bread.
Drain and save juice from peaches and pineapple. Mix with Jell-O pudding. Put fruit in mixture. Mix well and chill.
Heat oven to 400°. Melt butter in small saucepan. Place biscuits 2 inches apart on ungreased cooking sheet. To make the daisy design, use the kitchen scissors to make 5 small cuts around the edge of each biscuit. Do not cut all the way to the center. Press your thumb into the center of each biscuit to make a hold. Spoon 1/2 teaspoon of your favorite jam or jelly into the center of each biscuit. Put cookie sheet into hot oven. Bake biscuits for 10 to 12 minutes or until golden. Brush with melted butter. Use hot pads to remove cookie sheet from oven. With pancake turner, lift biscuits off cookie sheet and onto a serving plate. Serve warm.
Melt margarine over low heat in large saucepan. Add marshmallows and stir until completely melted. Remove from heat and add Rice Krispies cereal, stirring well until coated.
Cook squash and onion together until tender; drain and cool. Mix sliced chestnuts and chicken soup, undiluted. Melt margarine and mix with dressing. Line 2-quart casserole with half the dressing. Mix squash and chicken soup mixture. Put in casserole. Top with balance of dressing. Bake in 350° oven for 30 minutes.
In large mixing bowl, beat eggs, sugar, milk, vanilla, flour and oleo until all ingredients are well combined. Fold in coconut. Pour into 2 greased and floured 9-inch pie pans. Bake at 350° for 40 minutes or until golden brown. Crust forms as pie bakes.
Roll apple filling in tortillas and place in large Pyrex that has been sprayed with Pam. Bring oleo or butter, sugar and water to boil; pour over tortillas. Cook 30 minutes on one side, then turn each tortilla and cook another 30 minutes at 375°. May add cinnamon, nuts and raisins as desired.
Beat together all ingredients for 4 minutes. Bake at 350° for 30 minutes.
Brown hamburger in skillet on top of stove with onions and green peppers. Add tomato sauce to meat mixture. In a baking dish, put a layer of Doritos, then a layer of meat mixture and then layer the remaining cold ingredients. Put another layer of meat mixture and top with grated cheese. Bake 20 to 30 minutes.
Grind beef and onion and add lemon juice and sauce. Mix together with softened cream cheese. Make into a ball. Save half of the beef to roll ball in.
Mix cocoa, salt and sugar. Add milk and corn syrup. Boil this mixture until it forms a soft ball in cold water. Remove from heat and beat with an electric hand mixer until it starts to thicken. (Do not overbeat.) Stir in vanilla and Grape-Nuts. Spray a 9-inch glass dish with nonfat cooking spray. Pour fudge into dish and let harden. Cut in squares when set. Yield: 30 to 36 pieces. Per Serving: Fat; 09. Calories; 67. Cholesterol; 0.28.
In a medium sized bowl, whisk together all ingredients until smooth and creamy. Yield: 2 cups.
Add milk to corn. Mix in sifted flour with salt, pepper and baking powder. Stir in slightly beaten eggs. Drop by spoonfuls into hot fat in frying pan. Fry until golden brown. Serve with butter.
Core and dice apples. In a large bowl, sprinkle cut-up apples with 1 tablespoon lemon juice. Add celery, grapes, walnuts and raisins. For dressing, in a small bowl, combine mayonnaise, sugar and 1/2 teaspoon lemon juice. Whip cream just until soft peaks form. Fold whipped cream into the mayonnaise mixture; spoon over the apple mixture. Sprinkle lightly with nutmeg. Cover and chill. To serve, fold dressing into fruit mixture. Makes 8 to 10 servings.
Combine pumpkin, brown sugar, milk and cornstarch, egg yolks and spices in top of double boiler; cook over hot, not boiling, water until thickened, stirring constantly. Add softened gelatin to hot pumpkin mixture and stir until dissolved. Remove from hot water; chill until mixture begins to thicken. Beat egg whites until stiff, but not dry. Beat in sugar. Fold into pumpkin mixture. Add orange rind (grated) and 2 teaspoons whipped cream; fold into all. Pour into baked shell. Chill. Top with additional whipped cream.
Cut chipped beef into small pieces with scissors. In a bowl, mix cream cheese, sour cream, green chilies, Cheddar cheese and chipped beef. Hollow out the sourdough loaf (save the hollowed out portion). Put the mixture into the sourdough loaf. Wrap 2 times in foil. Bake in a 350° oven for 3 hours. Cut up the bread that was hollowed out of the loaf and use for dipping. Serves 6.
In a small bowl, cream margarine, sugar and salt. Add eggs and set aside. In another bowl, stir together flour and milk alternately to creamed mixture. Mix well after each addition. Add lemon peel and chopped pecans. Pour batter into a greased 9 x 5-inch loaf pan. Bake in a preheated 350° oven for 55 minutes or until a wooden pick inserted in the center comes out clean. In a saucepan, heat lemon juice and sugar until sugar dissolves. Remove loaf from pan while still hot and drizzle lemon mixture over the top.
Combine whole strawberries with sugar; chill. Allow ice cream to soften (whip cream and fold into ice cream). Add lemon juice and rum. Pour over strawberries in individual serving dishes. Serves 10.
Preheat oven to 350°. Grease and flour a bundt pan. Combine cake mix, eggs, water, and oil. Beat with mixer until well blended. Pour into pan. Bake for 1 hour or until done. Cool in pan 25 minutes. Invert onto serving plate; cool completely.
Heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly. Remove from heat. Stir in margarine and vanilla. Serve warm over ice cream. Refrigerate leftovers.
Put everything into large pot. Cook slowly, uncovered, on top of stove or oven for at least 2 hours. Taste and season to sweet and sour. Enjoy!
Cut carrots in 1/4-inch strips and then 1-inch pieces. Cook and stir onion in margarine in 2-quart saucepan until tender. Add carrots, water, rice and rest of the ingredients. Heat to boiling, stirring once or twice. Reduce heat. Cover and simmer for 15 minutes. Remove from heat. Fluff rice and let steam for 5 to 10 minutes. Top with almonds.
Place chicken in single layer in a 13 x 9 x 2-inch pan. (I spray it with Pam first.) Sprinkle with pepper. Combine mushroom soup, onion soup mix, sour cream, lemon juice, dill weed and mushrooms; pour over chicken. Sprinkle with paprika (optional). Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over noodles or rice.
Spray baking dish with Pam and then start layering all of the ingredients in order shown. Drizzle butter over the top. Cover with aluminum foil and bake at 350° for 35 to 45 minutes. It's a one dish meal!
Cream butter and brown sugar together; beat in egg yolk. Add flour and mix well. For easier handling, chill slightly, not for too long or dough will be brittle. Form into 1-inch balls. Place on ungreased cookie sheet 2 inches apart. Press with back of floured fork in one direction to flatten. Top each with pecan half. Bake at 375° for 12 to 15 minutes until lightly browned. Remove from pan while warm. Makes 4 to 5 dozen.
Prepare cake mix according to package directions. Bake in a 9 x 13-inch pan, also according to package directions. Cool. After cake is cool, using a straw, punch holes in the cake (the more holes the better).
Dissolve jello in boiling water. Add frozen apple juice. Stir until melted. Add cold water, yogurt and mayonnaise. Beat smooth with rotary beater. Chill until partially set. Fold in chopped apples. Put in six-cup mold. Set overnight in refrigerator.
Put your marshmallows in your hot water, then pour in your Jell-O and let melt. Then add a big can of crushed pineapple. Put in refrigerator and let jell, then mix up Dream Whip. Then add cream cheese. Mix with Dream Whip and put over Jell-O. Then grate cheese and put on top.
Place teriyaki sauce, bread crumbs, onion and spices in bowl; let set for 5 minutes. Add meat and mix well. Form into small balls and bake in 350° oven for about 15 minutes. Serve in chafing dish and pour a little extra teriyaki over it.
Combine sugar, margarine and milk in a heavy saucepan. Bring to a rolling boil, stirring constantly. Boil 5 minutes over medium heat or until candy reaches 238 degrees on candy thermometer, stirring constantly to prevent scorching. Remove from heat, stir in chocolate chips until melted. Add marshmallow cream, nuts and vanilla, beat until blended. Pour into greased 9x13 inch pan. Cool and cut into squares.
Peel and chop eggplant and onions. Boil until tender; drain. Mix until blended the eggs, margarine, milk and crushed saltines. Add eggplant and onions. Salt and pepper to taste. Beat in 1 1/2 tablespoons of baking powder; cover with cheese. Bake in a 3-quart baking dish in a 350° oven until brown, about 30 minutes.
Separate slices of ham and spread each with cream cheese all over. Roll up into a log and cut into strips. Run toothpick through and place on platter.
Saute onions in oil. Add chilies and soups; heat thoroughly. In casserole dish, lay tortillas in bottom. Add chopped chicken and cover with sauce. Top with rest of tortillas. Bake 20 minutes at 350°. Add grated cheese and bake for 10 more minutes. For more moist enchiladas, add 1 cup chicken broth when the top layer of tortillas is added.
Combine yeast and warm water. Let stand 5 minutes. Add buttermilk to yeast mixture. Set aside. Combine all remaining ingredients except shortening in a large bowl. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a spoon until dry ingredients are moistened. Turn dough out onto a floured surface and knead. Let set 1 hour. Roll dough 1/2-inch and cut. Place on greased baking sheets for 1 hour. Bake at 425°.
Cream butter and beat in sugar gradually. Beat in beaten eggs and nuts. Sift dry ingredients together and mix into butter mixture gradually. Add salad oil. Pat into 3 loaves about 1 inch thick.
Wash cucumbers (not over 5 inches long), any amount. Just cover with a brine solution of 1 gallon cold water and 2 cups canning salt. Let stand 5 to 7 days (this will form a scum, bad, over the water). Then wash cucumbers and chunk or slice down the middle. For the next 2 or 3 days, pour over clean, each day a solution of 1 gallon water with 2 teaspoons alum. Now measure cucumbers by quarts or whatever. Over the cucumbers, put on cold 3 parts vinegar to 1 part water and heat for 15 minutes. Add to your taste oil of cinnamon and oil of cloves.* Then start adding sugar after they begin to cool. Add 1/3 as much sugar (gradually) as you have pickles (this takes about 24 to 48 hours), just as you have the time, not all at once. They will turn a pretty green. Then heat and can.
Mix shortening or oil and sugar together in large mixing bowl. Beat eggs. Add molasses and milk. Sift together flour, corn meal, baking powder and salt. Add to mixture. Carefully stir in bran. Pour into a 9 x 9 x 2-inch well-greased pan or 9-inch skillet. Bake in moderate oven at 375° for 30 minutes. Yields 9 pieces.
Make Stove Top dressing according to directions on box. Place chicken in bottom of baking dish (uncooked). Place 1 slice of Swiss cheese on each piece of chicken. Pour can of soup over chicken. Place Stove Top dressing on top; drizzle some melted butter over all. Cover and bake 1 hour at 375° to 400°.
Mix dry and wet ingredients in separate bowls. Add flour mixture to the wet mixture. Beat until well combined. Yields 4 to 6 large waffles.
Heat oven to 400°. Generously grease 13 x 9 x 2-inch baking dish. Cook beef and onion in 10-inch skillet until beef is brown; drain. Stir baking mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake 30 minutes. Serves 8 to 10. High altitude: No changes.
Drain pineapple, reserving juice. Combine all ingredients. Mix in 2 to 3 tablespoons reserved juice. Serve on sliced croissants.
Beat at high speed until frosting forms stiff peaks. Frost milk cartons or boxes. Add candies, etc., for a real treasure.
In a bowl, prepare jello according to directions on package. Add pie filling, pineapple (do not drain) and nuts. Pour into a 9 x 13-inch cake pan. Chill. In second bowl, mix the cream cheese, sour cream, vanilla and sugar. Beat until smooth. Spread on jello mixture. Return to refrigerator.
Mash hot tamales with juice. Add chili, cheese, margarine and onion. Melt in double boiler. Serve hot.
Bake crust first. Mix cream cheese, sugar and vanilla. Whip cream and add to cheese mixture. Pour into pie shell and spoon cherries lightly on top.
Mix potatoes, squash, onion and bread crumbs. Cover with grated cheese. Mix water, garlic and oil, then pour over casserole. Sprinkle with sliced green pepper rings. Bake at 400° for 30 minutes.
Cut chicken up. Season with Old Bay, paprika and black pepper. Melt margarine in baking dish. Dip chicken in buttermilk, then in flour. Place in baking dish. Pour remaining buttermilk over chicken and bake in a 375° oven. Turn when brown. Bake until done.
Mix all ingredients together well. Bake in 2 greased bread loaf pans at 350° for 45 to 55 minutes.
Cream all together (can use mixer). Roll in nuts (either pecans or walnuts) if you care. This can be frozen.
In a deep bowl, combine the 4 cups of flour, sugar, baking powder, baking soda and salt and stir with a large spoon or your fingers until well mixed. Make a shallow well in center; drop in eggs and stir into flour mixture. Stir all ingredients well. Gather the dough into a ball and place on large baking sheet. Knead the dough by pressing down and pushing forward several times with heel of hands, then fold onto itself. Repeat for 10 minutes. Sprinkle flour as needed to prevent stickiness. Moisten your hands with oil and gather dough into ball and place in bowl. Drape towel onto bowl and let dough rest for 3 hours.
In a stock pot, heat olive oil. Add and brown chicken. Add onion and celery and cook until slightly tender. Add chicken broth and 3 cups water, and bring to a boil. In a separate bowl, mix 1 cup water and flour for gravy. Slowly add gravy mixture to the boiling pot to thickness desired. Add pepper and soy sauce according to taste. Simmer all ingredients until celery is tender. Add bean sprouts and water chestnuts. Continue simmering until sprouts and water chestnuts are heated through. Serve over white rice or mashed potatoes.
Mix juices and freeze in 1/2 gallon or 1-quart milk cartons (cleaned).
Preheat oven to 350°. Combine meat, barbecue sauce and pepper strips; heat thoroughly, stirring occasionally. Fill rolls with meat mixture and process cheese food; wrap in foil. Bake 10 minutes. Makes 6 sandwiches.
Let Cheez Whiz and margarine set until soft. Pour boiling water over frozen broccoli to thaw, then drain. Combine everything and mix well. Pour into greased dish and bake, covered, at 350° for 40 minutes or until celery and onions are done.
Melt butter in skillet. Add mustard and mix well. Add stuffing mix and mix well. Salt and pepper tomatoes. Put stuffing mix on top. Sprinkle generously with cheese. Broil until browned (watch as it will burn easily). Stuffing should be moist, but not gooey.
Mix all ingredients in greased casserole dish. Bake at 350° for 25 to 30 minutes. Top with shredded Mozzarella cheese.
Combine flour, baking powder and salt. Then cut in shortening as for a pie crust. Add egg and mix into the dough. It sounds simple enough, but there are secrets to good dumplings.
Bring pineapple and juice to a boil. Add sugar and Jell-O. Mix thoroughly and let cool. Add buttermilk and let stand until partially jelled. Add Cool Whip and nuts. Pour into 9 x 13-inch dish and refrigerate. Makes a large salad.
In electric skillet, salt the bottom of the skillet and crumble meat and let brown (no need to add oil to skillet, ground beef has enough oil). Add onion, garlic and chili powder and stir. Add tomatoes and tomato sauce and stir. Add oregano and Parmesan cheese. Use two knives to cut the tomatoes into smaller pieces. Simmer for 1 to 2 hours.
Cook chicken and take off bone; set aside. Mix 2 cups Bisquick and water with fork. Drop in chicken broth with spoon. Add butter. Boil 10 minutes uncovered and 10 minutes covered. Add chicken.
Mix peanut butter and milk in blender until thick and soupy. Add all ingredients and the seasonings in proportions as desired. Heat and cook until a little thicker. Serve over spaghetti, vegetable dip or skewered chicken dip.