HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crush cornflakes into fine crumbs. Blend butter, sugar and vanilla. Sift together flour and cinnamon. Add with cornflake crumbs and nuts to butter mixture. Mix well.
In small pan, combine chips and milk. Cook over low heat until chips are melted. Stir constantly. Gradually add powdered sugar and vanilla. Beat until spreading consistency. Additional milk may be needed. Makes about 2/3 cup glaze. Great over chocolate cake.
Saute mushrooms in 2 tablespoons butter. Add sherry; cook for a few minutes. Make a cream sauce of 2 tablespoons butter and 2 tablespoons flour. Rub these together and add hot milk. Cook in a double boiler, stirring constantly, until smooth and of a good body, about 20 minutes. Season with salt and pepper and nutmeg. Beat the yolks of the eggs into the cream; add to the sauce. Continue to stir. After 5 minutes, add chicken. Season to taste. Add mushrooms.
Preheat oven to 375°. Cream butter and sugar. Add eggs, one at a time. Mix in applesauce and spices. Sift salt, soda and flour together and add applesauce to mixture. Mix well. Stir in nuts. Pour into greased muffin tins and bake for approximately 15 minutes for large muffins and 8 to 10 minutes for smaller muffins. Sprinkle tops with powdered sugar while still warm.
Combine first 8 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 5 minutes; remove from heat. Sprinkle gelatin over cold water in a small bowl; let stand one minute. Add gelatin mixture to egg yolk mixture, stirring until gelatin dissolves. Stir in lemon extract and set aside to cool.
Bring jello and pineapple to a boil; let cool. Add Cool Whip, buttermilk and nuts. Mix well. Place in 9 x 13-inch dish and refrigerate until congealed.
Beat egg yolks (thick). Gradually add sugar and continue beating. Add boiling water and sifted dry ingredients. Mix until smooth and add extract. Fold in egg whites. Spread batter in 10-inch iron skillet. Slice apples thin and arrange in circular pattern on top of batter, pressing lightly. Add topping.
Melt butter in large skillet, or cook bacon until crisp. Saute onion until transparent. Add cabbage and saute for 5 minutes or until tender-crisp. Stir in caraway seed, salt and pepper. Meanwhile, cook noodles as directed on package. Drain, stir into cabbage. Add sour cream and cook another 5 minutes without boiling, stirring often.
Combine sugar, oil and eggs; beat well. Blend in flour and cinnamon. Add carrots and nuts, mixing well. Pour into a well-greased and lightly floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour or until cake tests done.
Finely grate cheese into large bowl. Drain pimento and chop and add to cheese. Add mayonnaise (approximately 1/2 cup) and mix well. Add additional mayonnaise to make spread desired consistency. Add pepper to taste.
Follow directions of cake mix on box. Cover bottom of 9 x 13-inch pan with 1/2 batter. Bake 10 minutes. Let cool.
Combine noodles with butter, parmesan cheese and eggs. Spoon into greased 9x13 pan. Brown hamburger and onions, drain. Spoon over noodles. Top with sauce, cheese and pepperoni. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake 10 more minutes.
Combine the buttermilk with dressing mix. Layer together in order given in a 9 x 13-inch glass casserole dish. Make the day before use; store overnight in refrigerator.
Use knife to cut slits completely through meat like little tunnels. Insert slivers of onion and garlic into slits. Put beef in bowl with vinegar poured over it. Refrigerate 24 to 48 hours, covered. Throw away vinegar and put roast in a heavy pot and brown in oil until nearly burned on both sides. Pour coffee over roast. Add water and cover. Simmer 6 hours and 20 minutes. Before serving, add salt and pepper for taste.
Spray baking dish with Pam. Pour stuffing mix in dish. Pour butter over mix. Toss to wet mix. Press on bottom and sides. Saute celery and onion. Put chicken on top of stuffing mix. Mix celery, onion, soup, sour cream and milk. Pour over chicken. Bake 1 hour at 350°, covered.
Place in casserole and dot with 2 tablespoons butter. Bake at 325° for 50 to 60 minutes.
Mix an equal quantity of cream cheese with chopped olives. Roll into balls the size of a hickory nut. Roll each in chopped nut meats. Arrange 3 on a lettuce leaf for a portion and serve with French dressing.
Prepare okra. Set aside. Combine flour, salt and meal. Add egg, milk and butter. Mix good. Coat okra in batter. Deep fry in hot oil until golden brown. Drain. Salt to taste.
Combine all meatball ingredients in a medium mixing bowl and mix well. Shape into 20 (1-inch) meatballs and place in glass baking dish. Cover with wax paper. Put in oven for 8 minutes on Roast. Drain and let stand, covered, for 3 minutes. During standing time, make Sweet and Sour Sauce.
Brown meat in skillet, then drain. In crock-pot, add all ingredients together. Cook on low 6 to 8 hours.
Put the 2 cups light brown sugar and margarine in an 11-inch skillet and melt completely. When cool, add the two eggs, one at a time. Add the remaining ingredients. Cook at 400° for 15 minutes.
Combine pineapple and sugar and bring to a boil. Cool about 3 minutes. Add gelatin. Stir until dissolved. Add cream cheese and cool. Fold in remaining ingredients. Pour into 9-inch glass dish. Chill until firm. Serve over lettuce.
Cook potatoes in skin; cool, peel, dice and salt to taste. Melt Velveeta. Add green pepper (diced), 1 slice of bread (crumbled), parsley flakes and chopped onion. Layer potatoes and cheese mixture before baking; pour melted butter and milk over top. Bake, uncovered, at 350° for about 1 hour or less.
Combine pineapple with juice, eggs, and sugar. Fold into cooked rice. Place in greased baking dish and dot with butter. Bake uncovered at 350 degrees for 1 1/4 hours, or until golden brown. Serve warm the first day. Serve warm or cold thereafter.
Mix first three dry ingredients together. Next beat eggs and then add oil or combination and club soda. Combine the liquids and mix well with the dry ingredients. Take 1 cup of the batter and mix with chocolate syrup. Add nuts to the other batter and pour into greased and floured tube pan. Pour chocolate mixture on top. Bake 50 to 60 minutes at 350°.
Mix 1/4 cup soup, beef, bread crumbs, egg, onion and pepper. Shape firmly into 6 patties. In skillet, brown patties and pour off fat. Stir in remaining soup and water. Cover and cook over low heat for 20 minutes or until done. Stir occasionally. For more gravy, add additional can of soup.
Heat oven to 425°. Prepare crust. Unfold pastry circle according to package directions. Fit into 9-inch fluted tart pan with removable bottom. Press crust firmly over bottom and sides. Trim away excess. Prick bottom with fork. Bake empty for 8 minutes. Maintain oven temperature.
Cream as for cake and bake in unbaked pie crust for 45 minutes at 350°.
Saute onions in butter until soft and transparent. Stir in rice, stirring until golden brown. Add chicken broth and bring to a boil. Add Marsala or vermouth, salt and pepper. Cover, reduce heat and simmer 18 minutes. Add mushrooms and cheese.
Brown meat, green pepper and onion together. Drain excess grease. Add tomatoes. Divide meat in 3 portions. Layer bottom of casserole dish with meat mixture. Sprinkle with chili powder, salt and pepper. Layer with 1/3 of cheese. Repeat layering 2 more times. Bake at 350° for 30 minutes. Let stand for 5 minutes before serving. Garnish with black olives and green olives (chopped).
All ingredients should be at room temperature. Put them in a bowl and mix with a spoon until well blended. Refrigerate until the spread firms up enough so that it can be easily spread on a cracker. Serve with crackers or French bread. Tightly cover leftover and refrigerate for another time.
Brown pie shell 10 minutes after having pierced bottom with fork. Use hand mixer at low speed to blend eggs, milk, mayonnaise and flour. Dice cheese and mix in with fork. Cook bacon and drain on paper towels. Saute onion and mushrooms in bacon fat. Add cooked spinach, crumbled bacon, onion and mushrooms to quiche mixture. Mix with fork. Pour into shell. Bake for 45 to 60 minutes in 350° oven. Cool slightly before serving.
Brown hamburger meat and onion. Drain really well. Put back on the fire and add chili powder, salt, pepper and tomato sauce. Remove from heat. Add beans and rice. Put in a casserole dish and cover with cheese. Put in a 350° oven just long enough to melt the cheese. Serve with crackers or chips.
Brown meat; stir in barbecue sauce, green peppers and onion; cover and cook for 15 minutes. Put meat on bun and serve.
Grease Bundt pan. Cut biscuits into fourths. Mix sugar and cinnamon in a plastic bag. Put several pieces of cut biscuit into the bag of sugar and cinnamon mixture and shake (a few at a time). Arrange biscuits in pan. Pour butter and remaining sugar mixture over biscuits. Bake at 325° for 25 minutes.
Mix up 3 egg whites with sugar (use mixer). Add to this mix 3 egg yolks and flour; mix for 10 minutes. Peel apples and cut into large pieces; add to mix. Stir gently. Put oven on 330° and put it in for 45 minutes.
Drain juice from fruit cocktail and pineapple to make 1 cup. Set back and put fruit in refrigerator. Cut marshmallows and cream cheese in large mixing bowl. Add jello and cup of hot water; mix thoroughly on low speed or with rotary beater; add 1 cup of juice. Place in freezer part of refrigerator until thickened.
Brown beef, sausage and chicken liver. Fry eggplant. Saute onion, garlic, pepper and celery. Cook rice. Mix together.
Mix cake mix, fruit cocktail, 1 cup coconut and eggs. Then beat 2 minutes. Pour into greased 9 x 13 pan. Sprinkle with brown sugar. Bake at 425° for 45 minutes or until cake springs back to touch in saucepan. Melt butter; add sugar and milk bring to a boil and cook 2 minutes. Remove and add coconut. Mix and ice hot cake. Served warm; cool with whipped topping.
Mix first 3 ingredients well. Add eggs and peanut butter. Mix well. Place in unbaked pie shell. Bake 10 minutes at 400°. Reduce oven to 350°; bake 30 to 40 minutes.
Mix cream cheese and sugar. Fold in Cool Whip. Spread equally on crust. Top with sliced strawberries.
Cook grits according to package directions in 8 cups of water. Mix in other ingredients. Bake in 9 x 13-inch casserole at 350° for 45 minutes. Serves 14. Can be cut in half. To cut cholesterol, use Egg Beaters.
Mix all ingredients; shape in ball. Roll in pecans. You can omit pecans. Serve with crackers.
Bake cake in a long, flat pan. When cake is done, cool and punch holes in cake. Pour coconut oil over cake. Top with Cool Whip and sprinkle with coconut. Keep refrigerated.
Sift flour, sugar, baking powder and salt together in bowl. Add shortening, 2/3 cup milk and flavoring; beat two minutes. Add remaining milk and unbeaten egg whites and nuts. Pour into two generously floured 9-inch round cake pans. Bake at 350` for 35 minutes.
Gradually add sugar to butter, creaming until light and fluffy. At medium speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well greased 10 x 15 x 1-inch jelly roll pan. (I use large cookie sheet.) Mark off (with knife) 24 squares. Place 1 teaspoon pie filling in center of each square. Bake at 350° for 45 minutes. While warm, sift confectioners sugar over cake. Cool; cut in squares. (May substitute any flavor pie filling.)
Brown hamburger and keep warm. Mix sauce and add vegetables. Cook until warm and pour over warm drained meat. Heat all this through and spread over hamburger buns. Serves 25.
Empty cottage cheese into a bowl. Sprinkle jello over mixture. Drain oranges and pineapple. Add the fruit to the jello mixture. Chill. Fold in Cool Whip. Refrigerate well.
Separate crescent roll dough into rectangles. Place rectangles in ungreased jelly roll pan, sealing perforations to form a solid sheet. Bake at 375° for 12 to 15 minutes. Cool completely. Combine mayonnaise, cream cheese and dry dressing mix with mixer. Spread evenly over cooled crust. Sprinkle with cheese and veggies. Cut into squares to serve. Keep refrigerated.
Sift flour once; measure. Add soda and salt and sift together three times. Cream butter and sugar. Cream well and add egg. Beat well and add chocolate. Add flour alternately with milk a small amount at a time. Add vanilla; bake in greased pan, 8 x 8 x 2-inches, in moderate oven (325°) for 1 hour or until done. Cake may be baked in two 8-inch layer pans in moderate oven (350°) for 30 minutes.
Crumble beef and place in buttered 2-quart casserole. Spread on dressing. Drain sauerkraut and spread on top of beef. Add grated cheese. Top with bread cubes that have been tossed with butter. Bake, uncovered, 30 minutes at 350° until hot and bubbly.
Mix Kool-Aid and juices and keep cool. Place in punch bowl just before serving and add ginger ale. Float sherbet last. Serves 35 to 40.
Dice meats and boil until pink is gone; drain. Add celery, onion, soy sauce and syrup. Mix beef bouillon cubes in 1 cup water and dissolve. Pour over meat mixture. Cook until meat is tender. Add drained bean sprouts; toss and cook 2 minutes. Turn off and add noodles.
Melt butterscotch chips and peanut butter together in a pan over hot (not boiling) water. Stir to blend, then pour over corn flakes which have been placed in a large bowl. Mix gently and well with two forks. Drop by teaspoonful on wax paper. Makes 4 dozen cookies.
Beat together egg, flour, sour cream and salt. Add onions and cheese. Mix with spoon. Pour into pie shell and bake for 30 to 45 minutes at 325°. Done when center of pie is set.
Boil potatoes until fork tender; drain them and cut into bite size pieces. Put them in a large bowl. Fry the bacon crisp and reserve. Pour out all but about 3 tablespoons of the bacon fat and saute the shallots in the fat very slowly until soft. Pour the shallots and the bacon fat over the hot potatoes. Add the oil, vinegar, parsley, onion, celery and crumbled bacon. Toss very gently, but thoroughly. Salt and pepper to taste. Serve at room temperature. Cover and refrigerate leftovers. Serves 8. Great for summer barbecues!
Cream sugar and shortening. Mix dry ingredients. Add egg, one at a time. Add dry ingredients, nuts, vanilla and chocolate bits. Bake in a greased pan at 350° for 15 or 20 minutes. Cut in squares.
Combine egg, milk, sweetener and vanilla in small baking dish. Break up bread into egg mixture. Sprinkle nutmeg on top. Stand baking dish in pie pan with water around it. Bake at 325° until knife stuck in center comes out clean. Recipe equals whole breakfast. (Could also count toward lunch protein.)
Peel potatoes; slice medium thin and cook until tender. Drain water. Put potatoes in a baking dish. Melt butter on medium heat; add flour until smooth. Add salt and milk, stirring constantly, until thickened. Add 3/4 cup cheese to sauce. Pour over potatoes. Bake, uncovered, in dish for 1 hour at 375°.
Mix together berries, tapioca, sugar, salt, orange peel and butter. Let stand for 215 minutes. Pour into pastry shell. Cover with top crust and slit to vent. Bake at 450° for 15 minutes. Reduce the temperature to 350° and bake for 30 minutes.
In a large kettle, cover whole chicken with water (no need to cut up but remove gizzards, etc.). Add half stalk of celery, cut into 4-inch lengths. Bring to boil. Cover; reduce heat and simmer until chicken is done (it will fall off the bone when done (about 30 to 45 minutes, depending on size). Remove chicken to platter, leaving broth in kettle. Let chicken cool some. Remove skin and discard. Pull chicken off bones; cut into bite-sized pieces. Discard bones. Set chicken aside. While chicken is cooling, begin chopping vegetables. After chicken is deboned, melt butter/margarine in large skillet. Add vegetables, 1/2 cup at a time. Saute until just tender. Stir often. While vegetables are cooling, reheat chicken stock to a boil to cook spaghetti in. Add more water, if necessary. Grate Velveeta cheese. Set aside. Cook spaghetti per package directions and drain. Reserve stock water. Mix cooked spaghetti, cooked vegetables and butter they were cooked in, chicken pieces and grated cheese. Season and mix well.
Peel and grate carrots. Mix with raisins, pineapple, celery, mayonnaise and sugar. Cover and store in refrigerator. This will keep a week or more.
Sift flour, soda and salt together. Cream shortening and sugar thoroughly. Add eggs and bananas, beating until light. Alternately add flour mixture and milk. Beat after each addition until smooth; add nuts. Pour batter into greased 9 x 5-inch loaf pan. Bake in moderate oven at 350° for 1 hour 5 minutes or until done. Remove pan; cool on rack. Wrap in foil or plastic wrap and store overnight before slicing. Yields 1 loaf.
Combine hamburger, onions, salt, pepper and eggs. Mix well and shape into patties 1/2-inch thick. Roll in flour and brown on both sides in hot salad oil. Remove patties when brown. Pour off all but 3 or 4 tablespoons fat. Add flour, salt and pepper; mix well. Add milk and mushroom soup and stir until thick. Return patties to pan and cook 15 minutes longer or place in casserole and bake at 350° for 20 minutes. Yield: 8 to 10 servings.
Make your graham cracker crumbs and mix with margarine. Press more than half into a 9 x 13-inch pan, saving rest for topping. Cream sugar and cheese; whip Dream Whip with milk until it peaks. Whip together the cream cheese mixture and Dream Whip. Add the cheese mixture, just half of it. Then layer with 2 cans of cherry pie filling, then rest of cheese mixture, then sprinkle rest of crumbs on top. Refrigerate overnight.
Dissolve yeast in 1/4 cup milk, cooled. Pour 1 cup hot milk over oatmeal, butter, sugar and salt. Mix eggs, yeast and 2 cups flour and mix. Add 1 cup flour, more or less. Don't make it too stiff. Let rise 1 hour; knead down. Let rest for 15 to 20 minutes. Form into large ball. Divide into quarters; divide quarters into 8 pieces. Form into balls and put on cookie sheet. Let rise until double. Bake at 350° for 20 to 25 minutes. Melt 1 cup butter. Roll balls in melted margarine and in mixture of 1 cup sugar to 2 teaspoons cinnamon. Roll in mixture while still warm.
Melt chocolate in boiling water. Cool. Sift flour with soda and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add egg yolks, one at a time, beating after each. Blend in vanilla and chocolate; mix until blended. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Fold in egg whites.
Melt chocolate and butter in heavy saucepan over low heat, stirring constantly. Stir in salt and sweetened condensed milk. Cook for 5 minutes or until slightly thickened, stirring constantly. Blend in vanilla. Serve warm or cold over ice cream. Yield: 1 1/2 cups.
Brown meat. Add all ingredients; place in crock-pot. Cook all until tender. If desired, you can thicken with cornstarch.
Grease a shallow baking dish or 2-quart casserole well. Blend the Tabasco and Worcestershire sauce with the deviled ham and spread evenly on each slice of bread. Cut the bread into 1-inch squares. Place one layer on bottom of baking dish and sprinkle with 1/2 the cheese. Place remaining bread squares on top of cheese and sprinkle with remaining cheese. Blend eggs, milk, pimento, salt and pepper. Pour over layers of bread and cheese. Let stand for about 15 minutes. Bake in a 350° oven until puffed and brown (about 30 minutes). Serve at once.
Place deboned chicken into baking dish. Heat soups and sour cream until blended and pour over chicken. Sprinkle top with Pepperidge Farm stuffing and pour 2 cups broth plus 1 stick melted butter over stuffing. Bake at 250° for 45 minutes to 1 hour.
Cut steak into 1/2-inch cubes. Saute steak cubes, bell pepper and onion in 2 tablespoons of corn oil until slightly brown. Add soy sauce and cover with hot water. Add salt and pepper. Cover and cook slowly for 2 hours or until steak is tender. Serve over chow mein noodles or rice.
Combine, stir well. Add 1 cup sifted unbleached flour. Add 6 1.4 ounce Heath or Skor Candy Bars chipped coarsely, 1 cup chopped pecans toasted for 10 minutes at 350°. Bake 25 - 30 minutes in 8 inch pan. Cool completely before cutting.
Form first 7 ingredients into loaf pan. Then mix the rest of the ingredients. Mix well and pour over meat loaf. Bake 1 hour at 350°.
In Bundt pan, pour 1/2 butter. Sprinkle poppy seeds. Stand up biscuits in pan. Pour remaining butter over tops. Bake 15 to 20 minutes according to temperature on can. Remove from pan.
In a large bowl, combine Knox and flavored gelatins. Add boiling water and stir until gelatines are dissolved. Pour into large shallow baking pan (13 x 9-inch) and chill until firm. Cut into squares to serve. Makes about 100 (1-inch) squares.
Mix pork and beans in a large casserole dish with catsup, onions, sugar and syrup. Add A.1. sauce, Worcestershire sauce, mustard and liquid smoke; stir. Salt and pepper to taste. Place strips of bacon over the top of casserole to cover. Bake at 350° for 45 minutes to 1 hour.
Slice onions into rings; saute in oil. Add salt, pepper and sugar. Add chicken broth. Simmer 3 minutes. Place in casserole dish and sprinkle with cheese and cracker crumbs. Bake at 350° for 20 minutes. This dish is good served with pinto beans and beef patties and hush puppies.
Brown hamburger with onion and garlic. Drain fat. Add other ingredients. Simmer until thickened. Best if made a day ahead.
Add first 4 ingredients. Add soda to buttermilk. Add this to other ingredients and mix well.
Cut each chicken breast into 3 pieces. Put flour, cornflake crumbs, salt and pepper in a large Baggie. Rinse chicken in water and shake off excess. Drop chicken pieces in Baggie and shake to coat. Leave chicken sitting in flour mixture for 10 minutes. Mix eggs, milk, salt and pepper. Remove chicken from Baggie and dip into egg mixture. Let chicken sit in egg mixture for 10 minutes. Again, dip chicken in flour mixture and deep fry in hot oil for approximately 8 minutes until golden brown. Serve with barbecue sauce or sweet and sour sauce.
Cook pasta according to package directions and drain. Cook asparagus according to package directions; drain. In 2 1/2-quart casserole, combine pasta, asparagus, red pepper and ham. In medium saucepan, melt butter. Stir in flour and cook 1 minute. Gradually add milk, broth and dill; stir until mixture boils and thickens. Add to casserole and mix well. Cover and bake in a preheated 350° oven for 30 minutes, until bubbly or microwave on High for 8 to 10 minutes, stirring after 4 minutes. Yields 4 servings.
Melt 1/2 cup margarine and add to graham cracker crumbs; mix well and pat in a 13 x 9 1/2 x 2-inch pan. Combine sugar, eggs, 1/2 cup softened margarine and vanilla; beat until smooth. Spread over graham cracker crust. Add a layer of banana slices and spread pineapple on top of bananas. Spread whipped topping evenly over pineapple. Sprinkle with nuts and cherries.
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well. Gradually add water, while stirring; heat until mixture reaches boiling point. Add all other ingredients and simmer over low heat for about 1 hour.
In a 2-quart baking dish, mix soup, water, rice and spices. Place chicken on rice mixture. Cover and bake at 375° for 45 minutes.
Combine water, butter, sugar and salt in a saucepan; bring to a boil. Add flour all at once, then over low heat, beat with a wooden spoon about 1 minute or until mixture leaves sides of pan and forms a smooth, thick dough. (Yes, this uses only 1 teaspoon of sugar!) Remove from heat. Continue beating about 2 minutes to cool slightly. Add eggs, one at a time, beating after each until mixture has a satiny sheen. Stir in raisins. Drop heaping measuring tablespoonfuls about 2 inches apart on greased baking sheets. Bake 30 to 35 minutes or until golden, firm and doubled, at 375°. Remove to wire rack to cool slightly. While still warm, gently spread frosting over tops and sides. Makes 20. (Do not overbake!)