HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar. Add egg yolks, one at a time, beating well after each addition. Add sour cream, flour and soda. Fold in beaten egg whites (stiff, but not dry), mace, vanilla and butter flavoring. Bake in a greased, lightly floured tube pan in 325° oven for 1 to 1 1/2 hours. Invert pan on plate until cool.
Into 7 x 11 or 9 x 13-inch pan, place asparagus on bottom, then peas and water chestnuts. Pour soup over mixture. Roll bread fingers in melted margarine. Place on top. Sprinkle with cheese. Bake at 350° for 20 to 25 minutes.
Combine pineapple, fruit cocktail, oranges, dry pudding, and whipped topping. Mix well and chill. Sprinkle nuts over top before serving.
Mix white sugar and flour, then mix all other ingredients. Bring to a boil and cook until thick. Pour over cooked sliced sweet potatoes and bake 30 minutes at 350°, until candied.
Mix the mayonnaise, sour cream, parsley, minced onion, dill weed and seasoned salt well and chill.
Cook all ingredients over low heat until well combined and having the consistency of thin gravy, approximately 1 hour.
Put tomatoes in big pot or pan; boil with onions and garlic until soft. Sift through a flour sifter, getting all the pulp. Add the rest of ingredients. Put all spices into a little rag, tie it up and put all into tomato pulp and boil until it thickens like catsup. Put into clean bottles or jars and seal while it is still hot.
Boil pears in 1 cup water for 10 minutes. Drain. Reserve liquid for making sauce. Mix sugar, cornstarch and salt; add lemon juice and rind. Use 1 cup pear liquid; cook until thick. Pour over pears in uncooked crust. Cover with sauce; sprinkle with Streusel Topping. Bake at 425° for 15 minutes. Reduce heat and cook at 350° for 30 minutes.
Cream butter, cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Combine mixtures. Put 1/3 of crushed cookies in bottom of plastic sand pail or flowerpot. Add 1/2 of pudding mixture. Top with another layer of cookie mixture, then all filling mixture, then all of cookie mixture on top. Can add gummy worms, bugs or frogs. Chill for 1 hour before serving.
Mix, cover pan and bring to a boil. Cook, covered, just until berries burst, 4 to 5 minutes. While still hot and before pouring into serving dish, add 1/8 cup of Grand Marnier or just a dash! Stir; pour into dish. Sauce jells as it cools. Best when made at least 2 days in advance so it "ages." Refrigerate in covered dish.
Cook spinach according to package directions. Squeeze out all liquid. Mix spinach with stuffing, onion, eggs, cheese, butter, thyme, garlic, salt and pepper. Chill for 2 hours or longer. Form into about 75 balls (1-inch in diameter). Place on greased baking sheet. Bake at 300° for about 30 minutes.
Cut slices in small pieces; add to flour and salt in mixing bowl. Toss lightly to coat. Add other ingredients except sugar and mix well. Spread in greased 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Cut in squares and roll in sugar.
Pour 4 quarts water in pot. Cover and bring to a boil over medium-high for about 10 minutes. Place cabbage leaves in water. Cover and remove from heat. Let stand 10 minutes. Brown meat; add rice, egg, milk, celery, onions, salt and pepper. Mix well. Remove cabbage leaves from water. Place 1/2 cup of meat mixture on each cabbage leaf. Roll and secure with toothpick. Pour water out of pot. In pot, mix tomato sauce, 1 cup water and oregano leaves. Place cabbage rolls in sauce. Place pot on stove, cover and simmer for 5 hours or cook at medium-high for 45 minutes to 1 hour, until meat is done. Keep warm for serving.
Mix together and let chill (overnight if possible). Top with 2 packages of Dream Whip and one 8 ounce package Philadelphia cream cheese whipped together. Sprinkle nuts on top.
Combine eggs and milk in mixing bowl. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth with rotary beater. (Test mixture to see if it flows easily through funnel, if too thick, add milk; if too thin, add flour.) Heat oil to 360° in a 8-inch skillet. Covering bottom opening of funnel with finger, pour 1/2 cup batter into funnel. Remove end of the funnel close to the surface of the oil. Fry until golden, about 3 minutes, turn and cook 1 minute more. Drain on paper towels. Sprinkle with confectioners sugar. Makes 4.
Peel and dice eggplant. Saute eggplant in small amount of butter. Slice tomatoes, pepper and onions. Put a layer of each ingredient into casserole dish. Top with grated cheese. Bake at 350° for 30 minutes.
Cream sugar and shortening; add egg yolks. Sift dry ingredients and add alternately with buttermilk. Fold in beaten egg whites. Bake in three greased and floured cake pans at 350° until done.
Pour boiling water over tea bags, nutmeg, stick cinnamon, 1 orange slice stuck with 8 cloves and sugar. Cover, cool and strain. Chill. Stir in lemon juice and orange juice. Serve over ice cubes; garnish with cinnamon sticks and orange slices stuck with cloves. Makes 1 quart.
Grease jelly roll pan well. Preheat oven to 350°. Beat egg yolks well. Mix cocoa and sugar and add to beaten yolks. Beat egg whites and add to mixture. Pour in pan. Bake for 20 minutes. After it has cooled, spread cool whip or dream whip and then roll it up. Makes 6 - 8 servings.
Place yogurt in a shallow dish. Insert a wooden stick into each banana piece. Roll banana pieces in the yogurt, covering the entire piece of the banana. Roll the banana pieces in the cereal. Place pops on waxed paper and freeze in the freezer. Makes 15 pops.
Mix and bake cake according to package directions. Mix jello and 1 1/2 cup boiling water; let cool. Poke holes in cake after it cools about 10 minutes and pour jello mixture over cake; cool.
Mix together. Roll chicken legs in 1 slightly beaten egg and 2 tablespoons milk mixed together; then roll in crumbs.
Cut shortening into flour; add salt. Mix in water. Divide into 2 rolls. Roll out thin. The secret of good pie crust is leaving small lumps of shortening in your mixture of dough.
Line baking dish with cubed steak. Blend milk and soup. Pour over meat. Top with sliced onion and potatoes. Bake at 350° for 30 to 35 minutes or until meat is no longer pink and potatoes are tender.
Brown chicken in butter and oil. Remove from pan. Stir onion and green pepper in pan. Saute until soft. Add chili powder and cook 1 minute. Sprinkle flour over top; blend in. Add tomatoes, salt, sugar and pepper. Cook, stirring constantly, until sauce thickens and boils 1 minute. Cover and bake 1 hour at 350°; uncover and bake 30 minutes longer.
In large bowl, toss chicken with celery, parsley, salt and pepper. Mix well. Gently fold in whipped cream, mayonnaise, lemon juice and almonds. Refrigerate until well chilled, about 1 hour. Serves 6.
Cook chicken; cool and break into pieces. Combine broth, rice, tomatoes (cut up), seasoning, cheese and chicken. Stir well; add onion. Bake in 400° oven for 1 hour. Top with Mozzarella and Parmesan cheese and bake to melt cheese and brown. Makes 3 to 4 servings.
Cook and mash potatoes. Add margarine, orange juice, bourbon, sugar, salt and spices. Beat well. Pour into buttered 2-quart casserole. Top with pecans. Bake at 350° for 30 to 45 minutes. Serves 8.
For biscuits, to 1 cup flour use 1 1/4 teaspoons baking powder.
Cut tomatoes into quarters. Cut red onion into thin slices. Combine ingredients with olive oil and refrigerate 3 hours.
Combine dates, raisins, prunes and water. Boil 5 minutes. After bringing to boil, stir in margarine and salt. Set aside to cool. Add remaining ingredients to fruit. Stir until dry ingredients are moistened. Spoon into greased mini muffin pans. Bake at 350° for 15 minutes. Bake longer if pans are larger.
Pour green beans in casserole dish; cut cheese into chunks and put in dish. Cook in microwave, stirring occasionally until cheese melts. Add almonds and cook until mixture is hot.
Flour the chops and brown in hot oil, then place into a baking dish. Place a pepper ring on each chop. Fill ring with cooked rice; top with tomato. Sprinkle with salt and pepper. Pour remaining tomatoes with juice around chops. Add water. Bake at 350° for 30 minutes. Serves 6.
Mix thoroughly and chill! Quick and easy. Great for veggies and even acceptable for chips and pretzels.
Boil potatoes until soft. Peel and chop in small pieces. Put butter in skillet. Add potatoes, salt and pepper to taste. Cook until brown.
Cream butter and shortening together well. Add sugar and beat until very light. Add eggs, one at a time, beating well after each egg. Add flavorings; beat well. Add flour combined with baking powder alternately with milk. Fold in walnuts. Bake at 325° for 80 minutes. Do not open oven door during first hour.
Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch. Cook and stir until mixture thickens and is clear.
Beat eggs, clam juice and milk together. Add all dry ingredients and chopped clams. Mix all (do not overmix). Heat oil (hot). Drop by teaspoon into hot oil (not too many at one time). Drain on paper towel. Serve hot. Leftover batter can be stored in refrigerator and used next day. Makes 2 to 3 dozen clam cakes.
Combine all ingredients (except pecans) and shape into balls. Roll each ball in pecans.
Mix flour and salt with butter until like pebbles. Add water just to make stiff dough. Put 2 cups water in a saucepan. Add sugar and juice of lemons. Bring to a boil and drop dough by spoonfuls into boiling liquid. Repeat until all dough is dropped in. On low heat, boil 20 minutes longer, covered. Serve hot or cold with cream or butter and sugar if desired. Serves 6.
Combine all ingredients in crock-pot. Cook on slow for 4 to 5 hours.
Sift the powdered sugar into a large plastic or brown paper bag. Melt together the margarine, chocolate chips and peanut butter (in microwave about 3 1/2 minutes on Medium). Empty cereal into a large bowl. Pour melted chocolate mixture over cereal. Stir to coat. Pour coated cereal into the bag with the powdered sugar. Close bag tightly and shake well to coat. Pour out onto cookie sheet to dry or pop it in the freezer for about 10 to 15 minutes. Store in an airtight container or in the freezer.
Cube 2 slices of white bread and place in bottom of baking dish. Combine chicken, vegetables, mayonnaise and seasonings. Spoon over bread. Trim crusts from remaining 4 slices of bread. Arrange on top. Combine eggs and milk; pour on top. Chill 1 hour or overnight. When ready to bake, spoon soup over and cook about 1 hour or until set at 325°. Sprinkle cheese over top the last few minutes of baking.
Mix raspberry Jell-O, 1 cup hot water and frozen raspberries. Put into 8 x 8-inch pan or Jell-O mold and refrigerate until set.
Pour canned fruit into strainer; drain well. In large mixing bowl, beat the cream cheese as sweetened condensed milk is added. Blend in Cool Whip. Add lemon juice. Using spatula, stir in drained fruit cocktail, pineapple, bananas and whole grapes. Add nuts; mix well. Cover and store in the refrigerator until ready to serve.
Saute meat. Drain and set aside. Combine next 7 ingredients for batter; set aside.
Mix apples and orange juice in a large bowl. Add the other ingredients in a large bowl until coated. Place into the unbaked pie shell. Dot with butter. Bake at 400° for 40 minutes.
Blend bean dip, cream cheese and salsa. Spread mixture in a 9 x 13-inch pan. Top with remaining salsa, then sprinkle with Cheddar cheese and green onions. Refrigerate for at least 2 hours before serving. Serve with tortilla chips.
Make your favorite ground beef meatballs, making them cocktail size. Place on a jelly roll pan and partially bake them (about 15 minutes at 350°). In a medium saucepan over low heat, blend jelly and chili sauce together. Remove from heat. Place meatballs in a crock-pot, top with sauce, cover and simmer 4 to 5 hours on low (2 to 3 hours on high).
Drain juice from clams and pour over vegetables. Add enough water to cover barely and simmer covered over medium heat until potatoes are tender, about 15 minutes.
Wash chicken and season with salt and pepper. Place chicken in roaster pan and pour in water. Bake until chicken is done. Pour rice in pan with the chicken and its broth. Add the can of chicken broth to rice and chicken made broth. Bake until rice is done.
Dissolve jello in boiling water. Add cranberry juice, orange juice and pineapple juice. Chill. Pour 1/2 of juice mix into punch bowl. Add fruit or sherbet and ginger ale when ready to serve. Add remaining juice mix.
Mix all ingredients together and form into balls. Put on wax paper. Then in double boiler, melt 6 squares of semi-sweet chocolate and 1/2 pound of paraffin wax. Dip balls into chocolate mixture and return to wax paper until cool.
This is the sauce restaurants serve with egg rolls. It's hot. Mix all ingredients; if too thin, add mustard. Add water if too thick.
Mix instant potatoes and boiling water in a bowl. Mix well with a fork. Add warm water, warm milk, oleo, sugar, salt and eggs; mix well. Add flour, yeast and raisins. Mix well. Dough will be stiff. Knead well until smooth and elastic. Coat inside of 2 coffee cans (2 pound size) with oil. Divide dough in half, place in cans and cover with plastic lids. Let rise to 1 inch from top. Remove covers. Bake 35 minutes at 375°, until top sounds hollow. Do not overbake.
Combine all ingredients. Marinate meat (beef or chicken) for several hours or it is best overnight. Barbecue on grill until done.
Combine all ingredients and top with croutons. Put into 9 x 9-inch pan. Bake at 350° for 1 hour.
Combine water and sugar. Boil 3 minutes. Cool. Add remaining ingredients. Let chill thoroughly or may be frozen to make slushy punch. Just before serving, add three quart bottles of chilled ginger ale. Makes 2 1/2 gallons.
Arrange sugared apples in a baking dish. Combine other ingredients and mix well. Sprinkle over apples. Bake at 375° for 30 minutes. Serve warm with milk or ice cream.
Mix together the margarine, graham cracker crumbs, powdered sugar, 1 cup peanut butter and vanilla. Spread in a 13 x 9-inch pan.
Mix all together; pour over pretzels on cookie sheet. Bake for 30 minutes at 350° turning every 10 minutes.
Wrap chicken breasts 1st in cheese, then in ham. Lay each in baking dish. Combine soup, sour cream and water or milk. Pour over chicken. Bake at 350° for about 45 minutes. Serve over cooked rice.
Fry sausage as if you were browning hamburger meat with onion. Remove from heat and drain off grease. Add soup and water; mix well. Add Bisquick and mix well. Drop by teaspoonfuls on lightly greased baking sheet and bake at 350° until brown.
In a large skillet, saute sausage and ham until lightly browned. Remove from pan. Saute onion, bell pepper, celery, green onions and garlic in the meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes; stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil; reduce to a simmer. Add ham and sausage; cook, uncovered, stirring occasionally, for about 30 minutes until rice and shrimp are done.
Cream margarine and cream cheese together. Add sugar. Blend. Add eggs, one at a time, alternating flour between each egg. Add flavorings. Grease and flour tube pan. Pour in batter. Bake at 325° for 1 1/2 hours.
Wash potatoes and rub bacon grease or vegetable oil on them. Prick with fork so skin won't explode. Put in pan and bake at 400° for 1 hour or until soft when squeezed.
Cut vegetables into French fries or small pieces. Dip into pancake mix, then deep-fry in hot oil until golden brown.
*You can also add cooked ham, turkey, chicken instead or combined with the vegetables you pick.
Beat eggs light. Add sugar. Beat thoroughly. Add dry ingredients after sifting flour. Add gumdrops (floured) and nuts. Grease and flour jelly roll pan. Spread batter thinly on pan and bake 30 minutes in 325° oven or until done to touch.
Melt chocolate in hot water. Cool. Cream butter and sugar. Mix in 4 egg yolks, one at a time, beating after each addition. Add chocolate mixture and vanilla. Sift flour, soda and salt. Add alternately with buttermilk. Fold in 4 stiffly beaten egg whites. Gently stir in pecans and coconut. Bake 25 to 30 minutes in a 350° oven. Makes 3 layers.
Soak bread crumbs in milk in a large bowl, add hamburger, sausage, onions, eggs, salt, pepper & sage. Combine well. Bake at 350° for 1 hr. in an ungreased loaf pan. If you like, you may cover with the following sauce before baking:
In a 2 1/2 to 3-quart freezer container, combine hot water and sugar; stir until dissolved. Stir in lemonade, cranberry juice and rum. Freeze for several hours or overnight, stirring once or twice as it freezes. Cover when frozen. Remove from freezer 15 to 20 minutes before serving. To serve, spoon 2/3 cup of slush into glass. Fill glass with pop. Serve with straws. Makes 15 (1 cup) servings.
Mix well and pour into two unbaked pie shells. Bake at 300° for 1 hour.
Preheat oven to 350°. In 3-quart bowl, combine flour, margarine and brown sugar. Blend with mixer. Stir in nuts. Reserve 1 cup of mixture for topping. Pat remaining in ungreased 8-inch square pan. Bake near center of oven for 8 to 10 minutes.
Cut onions in small cubes. Saute onion in butter until brown. Cut pork in cubes and add to onions. Place onions and pork in large pan. Add paprika, sauerkraut, 2 cups water and brown sugar. Bring mixture to boil, then simmer for 3 hours (6 hours in crock-pot on low setting). Before serving, add 1/2 cup sour cream.
Separate biscuits and cut into fourths. Place in a bag with cinnamon and sugar. Shake bag gently to coat each piece. Heat brown sugar and oleo until it bubbles, 1 minute. Place biscuits in a greased tube pan to form a layer. Pour or dribble a small amount of warm sugar mixture over these. Add a few nuts, if you like. Repeat with each layer. Bake 35 minutes at 350°. Remove from oven. Let cool 10 minutes. Turn onto a serving dish. Pull apart and serve warm.
Stir together soups, sour cream and water; pour into oblong pan. Roll skinned and deboned chicken strips in dried beef and wrap with bacon. Bake 1 1/2 hours at 350° covered. Don't let foil touch bacon. Remove foil and bake 15 minutes more to brown bacon. Serve with rice.
Slice bananas into large mixing bowl. Beat until well mashed. Add remaining ingredients. Blend, then beat at medium speed of electric mixer for two minutes. Pour into a well-greased 10-inch round tube pan. Bake at 350° for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan. Cool. Sprinkle with confectioners sugar.
Mix sugar, butter, eggs and vanilla together. Sift flour, baking soda, baking powder and salt together. Add along with buttermilk. Mix well. Let stand overnight in refrigerator.
Sprinkle salt and celery seed over sliced pickles, green pepper and onions. Mix well and set aside. Mix well the sugar and cider vinegar. Pour over pickles. Let set in refrigerator for 2 days, stirring occasionally. These are ready to eat or put in freezer containers on second day and freeze.
Mix together. Top with cracker crumbs, mixed with 1/2 stick of butter. Bake at 350° for 30 minutes.
In bowl, mix soup, cheese, mayonnaise and lemon juice. Layer chicken in the bottom of a 9 x 13-inch pan (glass is better). Spread soup mixture over chicken. Mix melted butter and crushed Ritz crackers. Crumble over soup mixture. Bake at 350° for 1 hour.
Mix all ingredients and pour into a buttered, shallow casserole dish. Bake, uncovered, at 350° for 35 minutes.
Mix all together. Pinch off small pieces. Shape and flatten with a fork. Bake at 325° for 10 minutes.
Dissolve jello and sugar in 1 cup boiling water. Add cranberry sauce and chill until thick, but not firm. Add the other ingredients and mix well.
Beat the eggs well. Add all ingredients, mixing well. Cook at 350° until done; knife in center comes out clean. (If bubbles up, it is overcooked.)
Place 1 teaspoon margarine under each breast in glass baking dish. Top each chicken breast with cheese, then bread crumbs. Bake, uncovered at 350° for 1/2 hour or until chicken is done. Garnish with chopped parsley and pimento strips. Delicious and easy.
Mix jello with boiling water until dissolved. Add cold water. Refrigerate until thickened. Add 1 can crushed pineapple, drained (save juice). Put jello and pineapple in a 9 x 13-inch dish. Chill until firm.
Beat all together until the mixture stands in peaks. Start beating immediately after water is added or it will not turn out right.
Cook noodles until done and drain. Drain English peas. Mix all ingredients together. Serve with crackers or bread sticks.
Cook spaghetti until done. Drain and rinse in cold water. Add chopped vegetables and seasoning mix. Pour in half bottle of dressing and mix well. Add the remaining Italian dressing just before serving.
Cream the sugar and cream cheese together. Add drained pineapple, frozen strawberries, sliced bananas and pecans. Mix well, then fold in the Cool Whip and freeze.
Combine onion, oregano, salt, thyme, pepper, cinnamon, tomato paste and water; pour this mixture over the roast. Bake in a 350° oven for 2 to 3 hours. Cook spaghetti and serve with roast.
Boil peas in water for 1 minute. Then run under cold water to cool. Cook chicken in microwave until done; remove and let cool. Cut into bite sized chunks. Add remaining ingredients except noodles and almonds. Just before serving, add noodles and almonds.
Brown meat, onion and pepper. Add tomatoes, tomato sauce, salt and pepper and simmer for 15 minutes. Add remaining ingredients, except noodles and simmer 10 more minutes, stirring often. Cook noodles according to directions. Mix with hamburger mixture. Pour into two large, greased baking dishes. Bake for 45 minutes at 350°.
Cover fruit with water; let soak until fruit swells. Cook on low fire until tender. Add sugar to desired sweetness. Melt Crisco in boiling water. Add to flour, salt and baking powder. With fork, lightly mix until side of bowl is clean. Cover with Saran Wrap; refrigerate 2 to 3 hours.
Line 9-inch pie plate with pastry. Boil syrup and sugar together for 2 minutes. Pour slowly over eggs, stirring well. (Hot syrup will cook the eggs if you are not careful.) Add butter, vanilla and nuts. Pour into pie shell. Bake in 375° oven for 50 minutes or until done. Pie will be done when completely puffed across the top.
Do not open the tortillas until other ingredients have been mixed together. When cream cheese softens, it is ready to begin adding ingredients.
Place water in a 2-quart shallow casserole; microwave at High for 12 to 15 seconds. Add bouillon granules; stir until the granules are dissolved. Stir in seasoned salt and lemon juice. Scrub potatoes; cut into 1/2-inch slices. Place in seasoned liquid in casserole. Cover with heavy-duty plastic wrap; microwave at High for 14 to 16 minutes, or until potatoes are tender, stirring after every 4 minutes. Add butter. Cover and microwave at High for 1 minute. Gently stir in parsley. Yields 4 to 6 servings.
Mix cream, cocoa and sugar in a large bowl and refrigerate overnight with beaters. Next day, whip cream and add finely chopped Heath bars. Separate angel food cake into three layers.
Place beans in a 1 1/2-quart casserole. Stir in corn, tomatoes, rice and Italian seasoning. Bake, covered, in a 350° oven for 25 to 30 minutes. Stir. Top with cheese. Bake 5 minutes more. Serves six.
Saute first 5 ingredients in hot oil in a large skillet for 5 minutes, stirring occasionally. Stir in taco sauce, mustard, basil, salt and pepper. Add tomatoes; cook 5 minutes.
Cream the shortening and work in the other ingredients. Roll into small balls. Bake at 400° for 10 to 12 minutes. Roll in confectioners sugar.
Mix all above in one bowl by hand. Use 9 x 13 long baking dish or pan. Bake 350° for 30 to 35 minutes.
Put fruit in a 13 x 9-inch Pyrex dish and put juices from fruit in a plastic bowl. Add wine or raspberry liqueur to fruit juices and mix well. Pour liquid on top of fruit. Shred macaroons with your hands and sprinkle on top of fruit. Put coconut flakes on top of that. Put little pieces of butter over that. Bake at 300° for 15 minutes and serve. Perfect for Thanksgiving or Christmas dinner.