HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together flour, butter and pecans until crumb-like. Press in bottom of a 9 x 13-inch pan. Bake until golden brown (350°) for 15 to 20 minutes. Cool. Mix cream cheese, powdered sugar and 1/2 of the topping. Whip. Spread over cool crust. For the top layer, mix pudding mixes with milk until thickened. Spread over cream cheese mixture. Spread remaining topping over top and sprinkle with grated chocolate bar. Refrigerate until served. Serves 16.
Mix all ingredients except croutons. Put mixture in a lightly greased casserole. Top with croutons and bake at 350° for 30 minutes.
Sift flour once. Measure and add dry ingredients, then sift 3 times. Cream butter thoroughly, gradually adding sugar. Cream well. Add egg, nuts and raisins. Stir well. Add flour mixture alternately with sour cream. Drop by teaspoonful on an ungreased baking sheet. Bake at 425° for 8 to 10 minutes. Makes 3 to 4 dozen.
Prepare stuffing according to package directions. In a greased 13 x 9-inch baking dish, combine soup, sour cream and chicken. Top with stuffing. Bake at 350° for 25 minutes. Serves 7 to 8.
Heat oven to 325° to 350°. Cream together sugar and butter. Mix ingredients together in order listed. Can be rolled out or dropped. Bake until slightly brown.
Fry hamburg; drain fat. Put in crock-pot. Add potatoes, carrots, corn, peas, green beans and pack of onion soup mix. Cook on low.
Lay beef flat on cookie sheet. Refrigerate. Combine remaining ingredients. If necessary, add a little milk for spreading consistency. Lay 2 slices of beef side by side, overlapping a little. Spread mixture over; roll together. Refrigerate again (about an hour). Before serving, slice and insert picks.
Heat oil in a large pot over medium heat. Add onions and garlic with a little bit of salt and fry until brown. Add curry powder, mixing it with the onions until the spice has heated and gives off a spicy fragrance. Put in squash and potatoes, and mildly braise them. Add just enough vegetable stock so that the squash and potatoes are submerged in the stock.
Mix first 5 ingredients until crumbly. Press into 9-inch pan using 1/2 of crumbs. Top with rhubarb. In a small saucepan combine remaining ingredients. Bring to a boil; boil 3 minutes. Mixture will be thick and clear. Pour over rhubarb. Bake 1 hour at 350°.
Debone boiled chicken or hen. Mix cornbread with chicken broth. Leave it pretty moist (not dry). Add canned soup, chopped celery, bell pepper, green onion and regular onion. Add eggs and spices and deboned chicken. Bake slow couple of hours until brown on top.
Prick potatoes with fork. Bake at 425° for 60 minutes, or until fork is easily inserted. Cut potatoes in half lengthwise. Carefully scoop out potatoes, leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl. Mix in by hand the remaining ingredients, except Parmesan cheese. Spoon mixture into potato shells. Sprinkle top with 1/4 teaspoon Parmesan cheese. Place on baking sheet and return to oven. Bake for 15 to 20 minutes, or until tops are golden brown.
Heat the cinnamon in the milk. When it reaches the boiling point, remove from heat and allow it to cool to lukewarm temperature. Remove the cinnamon sticks. Moisten the yeast with lukewarm water. Add the yeast, salt, sugar and melted butter to the warm milk. Gradually add the flour, stirring continuously to prevent lumps from forming. Add the eggs and continue stirring to form a soft dough. Cover and place the dough in a warm place for two to three hours until it doubles in size. Drop by tablespoon into deep fryer or oil heated to 350°. Fry until the pieces are evenly browned. Remove and drain them on paper towels. Roll the filoses in honey and sugar (or just sugar) and serve warm. Yields 24 doughnuts.
Marinate chicken in beaten eggs 6 to 8 hours or overnight. Drain chicken and coat with bread crumbs. Brown in oil in skillet. Put chicken in casserole pan. Top with mushrooms and cheese. Dissolve 1 chicken bouillon cube in cup of water. Pour over top. Bake at 350° for 45 minutes.
Combine cake mix, pudding mix, milk, eggs and chips in large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10-inch Bundt or tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed. Do not overbake. Cool 15 minutes in pan before removing.
Whip dry milk with ice water for 4 to 5 minutes or until stiff peaks form. Boil raisins in water for 2 minutes. Drain, reserving liquid. Combine margarine, brown sugar, egg and vanilla; beat for 1 minute at medium speed. Sift together dry ingredients. Add liquid from raisins. Add to egg mixture and beat for 2 minutes at low speed. Fold in rolled oats and raisins. Fold in whipped dry milk. Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake at 375° for 15 to 20 minutes. Yields 3 1/2 dozen. Each equals 1/2 bread plus 1/2 fat exchange.
Sift together the flour, baking powder and salt. Add grated cheese. Beat together the eggs, milk and oil; add them to the dry ingredients and blend delicately. Grease a bread loaf tin and pour mixture into it. Bake for 55 minutes in a 350° oven.
Combine hot water and raisins. Combine all ingredients and mix. Add raisins and water, nuts and mincemeat last. Spread on greased cookie sheet and bake in 400° oven for 12 to 15 minutes. Frost, if desired, and cut in squares.
Mix and press into a 9 x 13-inch cake pan. Bake 7 minutes at 400°. Cool in refrigerator.
Thaw and drain the spinach. Mix with other ingredients in order listed. Chill for 1 hour. Roll into 1-inch balls. Place on cookie sheet and freeze. Store in plastic bag after they are frozen. Bake from freezer at 375° for 17 to 20 minutes. Makes 65.
Remove stems from mushrooms; discard stems. Steam mushroom caps in steamer for 3 minutes; drain. Drain and chop crab meat. Combine crab meat, bread crumbs, sour cream, melted margarine, green pepper, sherry, mustard and hot pepper sauce in bowl. Mix well. Stuff each mushroom cap with mixture. Place in 10 x 15-inch baking dish. Chill, covered, for several hours to 24 hours. Bake at 425° for 8 to 10 minutes or until heated through.
Preheat oven to 350°. In large bowl combine first 6 ingredients. In a 2-quart ovenproof dish, spray Pam to coat. Place meat mixture inside and shape into loaf. Pour undiluted soup on top of meat mixture. Bake 45 to 60 minutes or until done.
Mix flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll out on floured board 1/8-inch thick. Cut into 2-inch strips. Drop into boiling chicken broth. Cook until dumplngs are tender. (Cook, covered, then uncover.)
In an iron skillet, fry liver slightly. Do not overfry. (Mix flour, salt, pepper and garlic salt in a bowl). Roll chicken livers until covered; then fry. Add onion until tender (chopped). After hot and onions are tender, add 1 can drained mushrooms. Heat until hot; sprinkle flour into mixture and stir as if you're making gravy. Add Mrs. Dash. While hot, stir in hot water until smooth and thick. Add more water, if too thick. Simmer about 15 minutes. Serve on rice or toast, or by itself. Delicious!
Cream the margarine and sugars together. Beat in eggs, flour, salt, baking soda and vanilla. Mix in chocolate chips, oatmeal and raisins. Bake on ungreased cookie sheet 8 minutes at 350°.
Preheat oven to 400°. You will need pastry for a 9-inch pie and pricked so it won't puff. Bake until light brown, set aside to cool. Reduce oven to 375°.
Mix soup crackers and oil. Add dressing and dill weed. Mix well, tossing and refrigerate at least 1 1/2 hours. Keeps well in the refrigerator.
Melt margarine in a large pot. Mix in marshmallows and chocolate chips. Melt. Take off heat. Add peanut butter chips. Add Rice Krispies to desired texture. Put in a 9-inch pan and let cool.
Wash and drain vegetables. Scald, core and peel ripe tomatoes; core, but do not peel, green tomatoes. Chop vegetables and mix all ingredients and cook until about as thick as chili sauce. Taste and add more seasonings if desired. Pour boiling hot relish in hot, dry jars and seal with hot lids.
Mix all ingredients and top with catsup. Bake at 375° for 1 hour.
Lightly sprinkle turkey breast with salt and pepper. Place in shallow roasting pan. Mix butter and lemonade concentrate. Pour evenly over turkey. Cover with foil loosely to allow circulation. Bake at 350° for 1 1/2 hours.
Cream butter and sugar. Sift together flour, salt, baking powder and soda. Blend eggs into butter/sugar mixture one at a time. Combine buttermilk and vanilla and combine alternately with dry ingredients. Blend well after each addition.
In a big bowl, mix chicken, celery, parsley and onions. Combine dry mustard, pepper, lemon juice and mayonnaise, mixing well. Add to chicken mixture and stir until well mixed. Chill. Serves 6; approximately 153 mg sodium.
(Use formula to make as much as you wish.) Refrigerate juice and ginger ale, and add ginger ale just before serving to give the punch sparkle. You can float thin slices of lemon, lime or other fruit on top.
Mix first 4 ingredients together. Let stand overnight in refrigerator; drain. Mix remaining ingredients together. Bring to a boil. Add vegetable mixture and simmer 30 minutes. Pack into hot, sterilized pint jars. Seal. Yields 6 pints. Excellent to use wherever sweet pickle relish is used.
Combine all ingredients in blender except the second half cup of oil. This must be added last, slowly while blending. Makes 2 cups. Goes well with spinach salad.
Dissolve jello in boiling water; add strawberries. Break apart with fork. Add pineapple. Put half in mold; refrigerate and let set about 1/2 hour. Leave rest on counter. Spread sour cream over it when it's set. Then put rest of jello on top of that and refrigerate.
In a medium bowl, stir together flour and salt. Make well in center. Mix eggs and milk together and pour into well. Mix well with fork. Tilt bowl over large pot of boiling salt water and with a sharp knife, cut off small pieces of batter into water. Cook until dumplings puff and rise to top of water (about 5 minutes). Remove and drain in colander. Makes about 4 cups.
Thaw spinach. Drain and squeeze out all excess moisture. Blend in other ingredients. Shape into small balls (approximately 40). Refrigerate or freeze. Bake on a lightly greased baking sheet at 350° for 10 to 15 minutes. Drain on paper towels. Serve with Spicy Mustard Sauce.
Into mixing bowl, put flour and baking powder and mix together. Pour oil and buttermilk into cup and add gradually into flour mixture. Blend with fingertips until moistened. (Add small amounts of milk/oil mixture to flour until all is used.) Put onto floured wax paper. Pat out with hand for desired thickness. Cut with floured cutter. Bake on cookie sheet or pan that has been greased with canola oil. Bake at 450° for 8 to 10 minutes, until brown as desired. Makes 10 large biscuits.
Cook garlic in butter and olive oil. Add vegetables. Cook and stir about 5 minutes. Stir in shrimp, seasonings and wine. Cook and stir on high 1 minute or until shrimp is thoroughly heated. Serve over hot fettuccine. Sprinkle with Parmesan cheese. Salt and pepper to taste. Makes about 4 servings.
Fry bacon crisp. Cool and crumble. Set aside. Steam chopped onions and chopped celery until tender. Set aside. Lightly sprinkle bottom of a baking pan with garlic salt. Place halibut fillets in pan. Sprinkle again with garlic salt, white pepper and Johnnie's seafood seasoning. Top each fillet with onion/celery mix and bacon crumbles. Pour evaporated milk over each fillet to completely moisten each fillet. Bake, covered, at 350° for 20 to 30 minutes until fish flakes and is no longer translucent. Serve with slice of lemon on top.
Grate cabbage and carrot. Add salt; let stand 1 hour. Heat vinegar, water, sugar and seeds. Let come to a boil; cool. Squeeze juice out of cabbage, then add vinegar mixture. Refrigerate overnight. Keep refrigerated.
Line a cookie sheet with aluminum foil (and sides). Completely cover bottom with saltine crackers in one layer. Melt the butter in a saucepan. Add brown sugar. Boil for 3 minutes. Pour sugar mixture over crackers. Spread well to cover all surfaces. Bake 7 minutes. Remove from oven and immediately spread on the chocolate chips. Spread evenly with spoon or knife (they will melt). Refrigerate for an hour or until chocolate is firm. Peel off foil and break into pieces. (Freezes well.)
Combine raisins and water in a small saucepan; bring to boil and cook for 3 minutes. Remove from heat; cool. Do not drain. Cream shortening and sugar; add eggs and vanilla. Combine dry ingredients and add to creamed mixture. Mix. Stir in nuts and raisins. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350° for 12 to 14 minutes. Easy to remove. Enjoy!
Cook to a soft boil. Stir in the pecans until well coated and cool. Separate each nut from the others.
Saute onions and celery in oleo until very tender. Cook frozen broccoli until very tender. Add remaining ingredients and bake in 350° oven for 10 to 20 minutes. (Add whole can of mushroom soup, another package of broccoli and another cup of rice to make larger casserole.)
Sift dry ingredients together in a bowl. Beat egg slightly. Add sour cream and vanilla. Add to dry ingredients and stir well. Add sliced apples and stir well to coat all pieces. Pour into greased 2-quart casserole. Place casserole in a pan of water in a 350° oven. Bake for 35 minutes. In the meantime, make topping.
Mix all ingredients, except potatoes. Mix thawed potatoes into mixture. Mix 2 cups corn flake crumbs with 1/2 cup soft oleo; sprinkle on top. Bake at 400°, uncovered, for 40 minutes. Can be frozen for later dinners.
Mix dry ingredients well. Add liquids. Beat with mixer for at least 5 minutes, adding flour as you beat until it is too stiff for beater to turn easily. Remove beater and add more flour, using a spoon, until it is firm. Flour board and place dough on it. Knead enough to form a smooth ball and roll to about 1/2-inch thickness and cut into biscuits. Dip each biscuit in melted margarine. Fold in half and let rise until doubled. Bake in 450° oven. Makes about 30 to 35 rolls.
Boil together the sugar, syrup and hot water. When this forms a soft ball dropped	in cold water, pour 1/4 of it on egg whites. Return the remaining syrup to the fire and cook until the mixture forms a stiff hard ball in cold water. Then pour over the first mixture.	Add nuts and vanilla. Beat well and pour into buttered dish.
Rinse, pat and dry chicken. Heat oil in skillet over medium heat. Add chicken. Cook 2-3 minutes on both sides. Drain oranges and save juice. Set oranges aside. Mix orange juice and remaining ingredients. Stir well and pour over chicken. Cover and simmer for 30 minutes. Add oranges and simmer an additional 5 minutes or until tender. Serve over rice. Yields 4 servings.
Mix in order given. Use your hands to mix or a heavy spoon! Make big cookies or make batter into shapes. Bake at 350° for 12 minutes (time depending on oven).
Mix all ingredients together and bake in covered casserole dish at 350° for 1 hour. Small can of chopped mushrooms may be added, if desired.
Chop artichokes. Mix with sour cream, mayonnaise, cheese and lemon juice. Sprinkle top with parmesan cheese and paprika. Bake at 350 degrees until it bubbles. Serve with crackers or chips. Also good on baked potatoes.
Mix all together until soft dough and drop on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until golden brown. Melt 1/4 cup butter and garlic powder to taste, then brush on cooked biscuits.
Combine. Pour into a 9-inch pie crust. Bake at 325° until brown, 45 to 60 minutes.
Cream first 4 ingredients all together. Sift flour, soda, salt and cinnamon all together. Add to mixture. Add oats, nuts and vanilla. Bake in 350° to 375° oven on ungreased cookie sheet until lightly browned, 10 to 12 minutes. Do not overcook.
Line bottom of container (10 x 13-inch) with graham crackers. Mix milk with pudding and beat until set. Fold Cool Whip into the pudding mixture. Pour 1/2 of mixture over graham crackers. Add another layer of graham crackers and rest of pudding mixture. Top with one more layer of graham crackers, covering pudding mixture completely. Refrigerate overnight. Next day, spread milk chocolate icing over graham crackers.
Combine lemon juice and rind, orange juice and rind, sugar, raisins and 1 1/4 cups water and heat to boiling. Mix flour and remaining 1/2 cup water to a smooth paste and add to mixture gradually, stirring constantly. Cook 5 minutes.
Mix all dry ingredients. Work shortening into flour. Add milk until you get a nice soft dough. Do not overmix. Cut with cookie cutter.
Brown meat in oil. Add onions and cook until tender. Add seasonings, soup, tomatoes and rice. Simmer 5 minutes. Pour in long, flat casserole. Garnish with cheese and olives. Broil until cheese is melted. Serves 6 to 8.
Blend first 3 ingredients together and pour into roasting pan. Combine and mix remaining ingredients together thoroughly. Press into pan over ketchup-sugar mixture. After baked, turn out upside down onto platter, slice and serve. Bake at 350° for 45 minutes.
Combine milk, Cool Whip and lemon juice until well mixed. Fold in crushed strawberries. Pour in baked shells and chill.
In 3-quart saucepan, over high heat, heat potatoes, with enough water to cover, to boiling. Reduce heat to low, cover and simmer 25 to 30 minutes, until potatoes are fork-tender; drain.
Mix dry ingredients together. Add liquids and eggs, one at a time, whole. Mix by hand. Don't beat. Put in a greased loaf pan. Bake at 350° until golden brown and toothpick comes out clean when inserted.
Have cheese at room temperature. Mix together all ingredients. Sprinkle with cayenne pepper and salt. Let chill. Roll into balls and roll in chopped pecans or parsley until well coated.
Place lamb in shallow pan. Combine oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub mixture all over the lamb. Cover and let stand for 2 hours or longer. Put in a cool place. Turn meat occasionally. Prepare grill. Place lamb on grill and grill to desired degree of doneness. Turn meat several times as it cooks. Cooking time will depend on distance of meat from heat. It should vary from about 20 minutes for rare meat to 40 minutes for medium well done. Let stand for 20 minutes, covered with foil. Serve sliced.
Peel and slice eggplant in cubes and cook until tender with the celery (about 10 minutes). Drain well in colander. Brown beef in oil with onion and green pepper. Drain off any excess fat. Add flour and seasonings and tomatoes and simmer for 15 minutes. Stir all together with cheese and bake in casserole at 350°, uncovered, for 30 to 45 minutes. Add additional cheese on top. This is good made ahead. Serve with green salad and French bread. Serves 8 to 10.
Cream sugar and margarine until fluffy. Beat in eggs. Fold in flour. Gently add milk. Microwave 6 minutes. Cool. Place sponge in base of a large glass bowl. Sprinkle on sherry (be generous). Drain fruit and place on top of sponge. Make up and pour on jello. Chill until set. Make up custard. Cool slightly and pour over jello. Chill until set. Top with whipped cream.
Drain all ingredients. Put in salad bowl. Use Zesty Italian salad dressing or dressing of your choice.
Cream sugar, shortening, chocolate, eggs and vanilla together. Then add dry ingredients and milk. Add nuts. Drop by spoonfuls onto cookie sheets and bake at 350° for 10 minutes. Makes 5 to 6 dozen. Cover with icing. (May add a few drops of food coloring to vanilla frosting; great for kids parties.)
Blend all ingredients. Beat 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350° for 50 minutes.
Brown beef and drain. Add Ragu, tomato sauce and meat. Mix well and simmer 20 minutes. Cook shell macaroni; drain. Put half of the macaroni in a large pot or casserole. Cover with half of the meat sauce, half of the sour cream and top with Provolone cheese. Repeat with remaining macaroni, meat sauce and sour cream. Top with Mozzarella cheese and Cheddar cheese. Cover and bake at 350° for 30 to 45 minutes. Uncover and bake until browned.
Mix salmon, bread crumbs, eggs, 1/2 cup milk, onion, paprika, salt and pepper. Bake in loaf pan at 350° for 45 minutes.
Roll pork in pepper to coat. Place in flameproof roasting pan. Roast in preheated 350° oven for 30 to 40 minutes, until cooked through and internal temperature registers 160° on instant red thermometer.
Cream butter; add sugar. Beat in eggs, one at a time, beating thoroughly after each. Sift dry ingredients together and add alternately with liquid. Turn into pans lined with tinfoil for easy removal. Bake at 300° for 1 1/4 hours.
Remove the skins from beets; trim and dice. In saucepan combine sugar, cornstarch and salt. Blend in vinegar and jelly. Cook over moderate heat, stirring constantly until thickened and smooth. Add butter and beets. Simmer 10 minutes stirring occasionally. Garnish with orange peel. Serves 6.
Cook Rice until form holds. Add Milk and cook until thick. Mix into Egg the Sugar and Vanilla. Add Raisins. Combine all mixtures in a double boiler. Cook 5 minutes to reheat. Sprinkle with Cinnamon or Nutmeg.
Mix all dry ingredients together. Mix milk, sugar, oil and eggs and add to dry mix. Add all ingredients together and beat thoroughly. Place dough in a greased bowl. Cover and chill. Knead dough and roll out and cut. Let rise 30 minutes. Fry in hot grease until brown.
Mix all ingredients well. Place in a casserole dish. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 400°. Cook ground beef until well done and crumbly. Place cooked ground beef in the bottom of a greased baking dish. Drain carrots and peas. Pour over ground beef. Cover all of this with a layer of mashed potatoes. Bake uncovered for 45 minutes, or until potatoes are golden brown.
Peel and slice potatoes. Place in a greased casserole dish. Prepare white sauce from butter, flour, milk, salt and pepper by mixing over medium heat. Add chopped onion and pour over potatoes. Bake at 350°, covered, for 1 hour. Uncover and continue baking until golden brown.
Combine sugar, margarine and milk in saucepan. Bring to full rolling boil, stirring constantly. Continue boiling exactly 5 minutes on medium heat, stirring constantly. Remove from heat. Stir in peanut butter chips until melted. Add Marshmallow Creme and vanilla. Stir until well blended. Pour into greased 9 x 13-inch pan and let cool at room temperature. Cut into squares. Yields about 3 pounds. Do not refrigerate.
Combine all ingredients, cherries and nuts last. Blend until moistened. Bake at 350° in greased loaf pan for 1 hour.
In mixing bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Mix in flour with hand until dough is easy to handle. Knead on lightly floured board until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth, place in fridge 2 hours. Shape dough into crescent rolls. (Divide dough into 2 circles and cut into triangles and roll into crescent rolls.) May also shape dough into 2-inch balls, place in greased muffin cups. Cut each ball in half and then in quarters. Cover and let dough rise until double (2 to 3 hours). Heat oven to 400°. Bake 12 minutes. Makes about 4 dozen.
Combine eggs, sugar and Crisco. Add milk. Mix together the flour, baking powder, salt and nutmeg. Add to first mixture; stir until smooth. Roll dough to 1/2-inch thickness on a floured surface. Dough will be soft. Cut with floured doughnut cutter. Fry doughnuts in oil heated to 365°. Turn and fry on both sides to golden brown. Remove and drain on paper towels. If desired, while still warm, sprinkle with powdered sugar or granulated sugar. Cinnamon may be added for added flavor.
Mix together in casserole dish and top with Pepperidge Farm dressing and sprinkle with Parmesan cheese. Bake at 350° for 1/2 hour or until heated through and bubbly. Serve over cooked noodles.
In a mortar and pestle, or in food processor, mash together the pine nuts, basil and garlic. Add cheese and butter; blend. Dribble in the olive oil, mixing until you have achieved a paste. Add pepper.
Mix cornmeal with cold water. Stir into boiling water with salt. Cook, stirring constantly, until mixture boils. Cover and cook over a defuser (if you have one) or very low heat until very thick.