HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter and sugar; add eggs and flour, then stir in pineapple and vanilla. Bake at 350° for 45 minutes in one 9-inch deep pie shell or 2 regular 9-inch shells.
Mix all ingredients, saving the paprika to sprinkle on the top. Spread in a small baking dish. Sprinkle paprika on top and bake at 350° for 15-20 minutes. Serve hot on crackers, vegetables, or crusty bread.
Tear broccoli and cauliflower into small pieces. Combine vegetables in large bowl; combine remainder and mix well. Pour over veggies and toss lightly to coat. Cover and chill.
Mix sugar, vinegar and celery seed. Pour ingredients over cucumbers. Stir and refrigerate for 2 hours. Will last up to 3 months and longer. Makes a very light summer salad.
Mix egg yolks and salt; beat 10 minutes. Add sugar, egg white, vanilla and rum; beat. Add flour; knead until dough blisters. Roll paper thin on floured board; cut and bow. Fry in deep fat until lightly browned. Sprinkle with confectioners sugar.
Grease 9-inch spring-form pan. Preheat oven to 325°. In a large bowl at high speed, beat cream cheese and cottage cheese until creamy. Gradually beat in sugar and eggs. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add butter and sour cream. Beat just until smooth.
Cook chicken and save broth. Saute onion in your 2 cups broth (saved) along with garlic to taste. Add green chilies and soups (set aside). Tear up tortillas (set aside). Chop chicken and add to broth and soup mixture. Pour half into casserole dish. Layer 1/2 of tortillas, then remainder of chicken and remainder of tortillas. Cover with cheese. Bake at 325° for 35 minutes.
Finely chop the shrimp and place in a bowl. Stir in the remaining ingredients and blend well. Cover and refrigerate for 8 hours or overnight. Serve with crackers. Yields 1-1/2 c.
In a large saucepan, combine sugar and cornstarch. Add crushed berries and water. Cook at slow boil until consistency thickens and becomes clear. Cool.
Mix and pour over romaine or your favorite lettuce. Add croutons and shredded Parmesan cheese.
Mix all ingredients together. Drop on greased pan. Bake at 400° for 8 to 10 minutes. Makes 2 1/2 dozen.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat remaining mixture lightly into ungreased 9x13 pan. Bake 350 degrees for 15 minutes. Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture and bake 15 minutes longer.
Mix coconut, flour, sugar and salt all together in a large bowl. Add milk, eggs and vanilla. Blend with blender or hand mixer, then add to dry ingredients. Mix well, then put into 9-inch uncooked pie shell. Cook at 350° for 3/4 hour.
Shake beef in flour. Add all ingredients to slow cooker. Cook on low for 6 hours. Can also be shredded and used for hot sandwiches.
Cut broccoli and cauliflower in bite-sized pieces; do not thaw peas. Lightly toss all vegetables. Mix dressing by stirring together Miracle Whip, sour cream or yogurt, sugar, garlic salt, seasoned salt, and pepper; pour over vegetables. Let set in the refrigerator overnight to marinate. Makes a lot!
Remove cores and seeds from tomatoes. Dice tomato pulp and add to saucepan. Discard rest of tomato and juice. Add onion, garlic and oil to saucepan and stir. Season with salt and pepper. Stir in lemon juice and sugar. Let mixture stand, loosely covered, in a warm place, for several hours.
Melt shortening, then add flour, salt and pepper and stir until smooth. Add milk slowly, and cook until thick, stirring constantly. Add ham, mushrooms with juice, onion and green pepper. Heat thoroughly. Serve on biscuits, toast, rice or noodles. Serves 6 to 8.
Cook egg noodles according to cooking directions. Combine remaining ingredients with noodles. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Boil potatoes until done. Drain water. Combine all ingredients. Put in the refrigerator until cool.
Peel tomatoes by putting in hot boiling water for about 3 minutes or skins crack. Place or stuff in clean sterilized jars and add salt. Seal with jar seals and place on cookie sheet in cold oven. Turn oven to 250° and bake for 50 minutes.
Mix flour, baking powder and salt. Mix melted shortening with brown sugar. Beat in eggs, one at a time. Add flour mixture. Bake for 12 to 15 minutes at 350°. Use large pan, 11 x 17-inch.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, dry soup mix, water chestnuts and onions. Cover. Refrigerate at least 2 hours. Can serve in hollowed out pumpernickel round loaf with bread pieces or with crackers or cut up assorted vegetables. Makes 3 cups.
Choose the beef you prefer. Place in a heavy pan. Smother the beef with all remaining ingredients and bake at 350° for 2 1/2 to 3 1/2 hours with a cover or foil. Yield: 8 to 10 servings.
In a saucepan, combine potatoes, water, onion, celery and bouillon. Bring to boil; reduce heat. Cover; simmer 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain.
*Available at cheese shops and some specialty food stores. Regular Mozzarella can be substituted.
Heat oven to 375°. Beat together with mixer the peanut butter, brown sugar and Crisco until light and fluffy. Add milk, vanilla and egg. Sift together the flour, baking soda and salt; add to first mixture. Stir in chips and raisins. Drop dough onto pans lined with parchment paper. Bake for 8 to 10 minutes at 375°. Yields 3 dozen.
Mix well. Pour into unbaked pie shell and bake at 350° for 40 minutes. Makes 2 pies.
Mix Jiffy (one layer) cake according to package directions. Pour into a 9 x 13-inch greased pan. Bake 15 minutes only (until lightly brown). Cool in pan. Prepare lemon or other flavor instant pudding mix according to package directions. Pour over cold cake. Let pudding set until firm. Spread the Cool Whip or package of prepared Dream Whip over pudding. Refrigerate until ready to serve. Makes 12 to 15 servings.
In a large skillet cook onions in butter until tender but not brown. Add spinach and garlic. Cover and cook 4 to 5 minutes. Remove from heat; add cooked rice and Parmesan cheese. Mix well. Combine eggs, milk, salt and pepper. Stir into rice mixture. Turn into well buttered shallow 2-quart casserole. Top with Cheddar cheese. Bake at 350° for 30 to 40 minutes or until set. Makes 6 servings.
Combine ingredients in saucepan and slowly cook until thickened. Stir constantly to avoid scorching. Cool pudding mixture completely. In glass serving bowl layer pudding mixture with banana slices and chopped peanuts.
Melt together the chocolate chips, margarine and peanut butter. Mix in cereal. Put confectioners sugar in a bag or container with lid. Pour in chocolate/cereal mix. Shake together. Store in covered container. Do not refrigerate.
Meat sauce: Brown ground chuck and onion. Drain. Add Ragu, tomatoes and tomato puree. Add mushrooms, if desired. Simmer for 20 minutes. Then layer sauce, noodles and cheese until gone. Finish with cheese on top.
Mix all ingredients in crock-pot. Cook on high 1 hour and low 2 to 3 hours.
In large bowl beat on high speed cream cheese, corn syrup and brown sugar until smooth. On medium speed, mix milk and vanilla into mixture. Stir in chopped pecans. Pour in pie crust. Cover and freeze for 6 hours. Remove from freezer 15 minutes before serving.
Boil chicken with the chicken bouillon, onion, garlic powder, salt and pepper. Don't use a lot of water. Tear chicken into pieces when done and save the broth. Grease with cooking spray a rectangular casserole dish. With all of your ingredients at hand, with the broth warm, place 6 tortillas in broth to soak, but not too soggy or will tear. Layer bottom of dish with tortillas, then spread 1/3 of the cream of mushroom and chicken soups onto tortillas. Sprinkle 1/3 of the chicken onto soups, then 1/3 of the cheese onto chicken; repeat, beginning with the tortillas 2 more times. Spread Ro-Tel tomatoes on top neatly, then sprinkle chili powder on for garnishing. Bake 45 minutes to an hour at 350°.
Grease the bottom of a 9 x 13-inch pan and sprinkle marshmallows evenly on bottom of pan; set aside. In a small mixing bowl, thoroughly combine thawed strawberries with juice and strawberry dry jello mix; set aside. In a large mixing bowl, combine remaining ingredients and beat well with an electric mixer (about 3 minutes). Pour batter evenly over marshmallows in prepared pan. Spoon strawberry mixture evenly over batter. Bake in a preheated 350° oven for 45 to 50 minutes or until golden brown and toothpick comes out clean when inserted in center of cake. Serve warm or cool with ice cream or Cool Whip.
In buttered casserole, put layer of vegetables in order given; spoon and spread soup over top and sprinkle with cheese. Melt butter over low heat. Trim bread and cut each slice into 4 strips. Dip bread strips in melted butter and lay over cheese. Bake, uncovered, at 350° for 25 to 30 minutes, or until bread is golden brown.
Line a 13 x 9-inch pan with tinfoil. Place 1 cup peanut butter chips in medium size bowl; set aside. Blend butter, cocoa and vanilla. Stir until smooth. Add peanut butter chips and set aside.
Mix spinach, water chestnuts, soup mix, sour cream (you may use light sour cream, fat-free sour cream or yogurt instead), mayonnaise (you may use light or fat-free) and onions. Cover and refrigerate at least 8 hours.
Combine sugar, 1/3 cup baking cocoa, oil, eggs, 1/2 cup milk, flour, 1 tablespoon vanilla and salt in a mixer bowl; beat until smooth. Stir in 1 cup pecans. Spoon into a greased and floured 10 x 14-inch cake pan. Bake at 300° for 40 to 50 minutes or until cake tests done. Sprinkle with marshmallows.
Mix together into a ball. Make 2 large crusts, 3 medium crusts or 4 small crusts. This crust never fails. It is always easy to make, easy to roll out, easy to handle and flaky when baked.
Cream margarine and sugar. Add eggs; beat well. Add buttermilk and vanilla. Add flour to which soda and salt have been added. Alternate with bananas and nuts. Grease and flour 2 loaf pans. Preheat oven to 350°. Bake for 1 hour.
Use 8x8 inch square or 9x5 inch loaf pan. Mix sugar and flour with fruit in pan. Sprinkle with cinnamon, lemon juice and dot with margarine. Add water, if desired.
Combine all ingredients, except the pork, and pour into a nonmetal shallow dish. Add the pork tenderloin and allow to marinate overnight.
Mix all sugars and butter. Sift flour and other dry ingredients together. Add other ingredients to creamed mixture. Add dry ingredients. Chill. Shape into balls and put onto ungreased cookie sheet. Make thumbprints. Bake 10 to 12 minutes at 375°. Fill with jelly while still warm and top with pecans.
In an ovenproof skillet (10 to 11-inch), brown beef and cook celery, onion and green pepper in shortening until tender. Stir in soup and salt. Combine biscuit mix and milk and drop by spoonfuls over meat mixture. Bake at 450° for 15 minutes. Turn upside down on platter. Top with cheese. Cut into wedges and serve.
Fry bacon in wok. Leave grease in wok and remove bacon. Add dry seasonings. Soft scramble egg. Add bacon, ham, sherry and stock. Next, add lettuce and onions and saute lightly. Add rice on top. Do not stir. Cover for 1 minute. Remove lid and stir. Serve.
Mix sugar, corn syrup and water. When mixture starts to boil, add butter. When it reaches 280° on candy thermometer, add peanuts and boil to 300°. Remove from heat. Add soda and vanilla; mix well. Put on two warm, buttered cookie sheets. Crack into pieces when cool.
Cream sugar with butter. Sift salt, soda with flour and add it alternately with the buttermilk. Melt the chocolate in hot water over low heat. Add chocolate to the batter after the chocolate has cooled. Add beaten egg yolks. Add vanilla and fold in stiffly beaten egg whites. Pour into greased and floured pans. Bake at 350° for 30 to 35 minutes. Make this in three 8-inch layers.
Mix and boil with 1 pound beef wieners, cut in 1 inch pieces or use cocktail wieners. Cook slowly for 30 minutes. Serve in heated chafing dish.
Brown ground beef with onion. Heat tomato juice and beans. Add ground beef; bring to boil. Add brown sugar. Add salt and pepper plus chili powder if needed.
Brown ground beef until all is cooked and crumbly; add onion when it is about half done. Drain grease. Add	taco seasoning mix according to	package directions. Add beans (undrained) and continue cooking until beans are hot.
Sprinkle potato chips over top of mixture made from rest of ingredients. Bake at 375° for 35 minutes.
Cream Crisco, butter and sugar. Beat for 10 minutes until fluffy. Add vanilla and cream. Add eggs and beat 4 minutes. Add baking powder. Add enough flour slowly to make a soft, stiff dough. Take a small amount of dough, roll into strips and shape into twists. Place on cookie sheet. Sprinkle with sesame seed. Brush each cookie with beaten egg yolk. Bake in a 375° oven approximately 20 minutes until lightly brown. Makes about 60 cookies.
Cream butter and sugar. Add eggs, one at a time, beating after each addition. Divide milk. Add 1/2 teaspoon baking powder to 1/2 cup milk. Add remaining 1/2 teaspoon baking powder to flour and sift together. Add flour alternately with remaining 1/2 cup milk, to the butter-sugar mixture. Add baking powder-milk mixture after all dry ingredients have been blended. Bake in a greased and floured tube pan at 325° for 1 hour or until cake tests done.
Using a piece of thread, cut dough into 1/8-inch thick slices. Overlap slices on greased pizza pan. Bake for 12 minutes at 375°. Cream next 3 ingredients and spread onto warm crust. Garnish with sliced fruit (bananas, kiwi, blueberries, mandarin oranges, cherries).
Peel apple and grate into large saucepan. Grate yellow zest from the lemon into pan and squeeze in the juice. Add blueberries and sugar. Lightly crush berries. Bring to a simmer over medium-high heat, stirring constantly. Skim any foam that rises to the surface while cooking. Reduce heat and simmer until jam reaches the sheeting stage (220°), about 35 minutes.
Mix soup with reserved pea liquid and combine all remaining ingredients. Mix well and put in buttered dish.
Mix the roll mix according to the directions on the box, but do not let it rise again after rolling it. Use a large cookie sheet with sides and roll or press the dough out to fit it, making a small ridge around the edges. Mix the sugar and flour together and add this to the cream. Cook this until thick, stirring constantly. Use a double boiler or else put the pan with the cream in a larger pan of water. Spread 1/2 of the cream mixture on the dough. Put fruit on top of this and bake at 350° until the edges are golden brown (about 15 to 20 minutes). Cool to room temperature and spread the remaining cream on top. Sprinkle with cinnamon. It is better if it is not refrigerated and it will keep for a day of so without refrigeration.
Mix water and mushroom soup together. Place pork chops in microwavable casserole pan and pour soup mixture over pork chops. Cover with lid. Microwave on Medium or slow cook for 35 minutes. Makes 6 servings.
Mix first 5 ingredients. Form into balls; fry. Add grape jelly and chili sauce to meatballs and heat.
Combine strawberry juice and marshmallows in a double boiler. Heat until melted. Cool. Add cream cheese, salad dressing, pineapple and sliced strawberries. Makes 8 to 10 servings.
Place lobster tails in large saucepan. Add remaining ingredients. Bring to boiling point. Cover and cook 20 minutes. Remove tails from water. Split in half with sharp knife. Serve with melted butter.
Mix or blend yogurt and whipped cream until smooth. Pour into pie shell. Refrigerate until solid, about 3 hours. Garnish with fresh strawberries or fruit of your choice.
Butter dish. Put beans, then corn. Mix soup, cheese, sour cream and onion. Put on top 1 roll crackers with 1 stick margarine (crumble). Bake at 350° for 45 minutes.
Combine raisins, coffee and cinnamon; let stand. Cream shortening and sugar; add eggs, one at a time, beating well after each addition. Mix and sift flour, baking powder, baking soda and salt; add to mixture. Gradually add to this the coffee mixture. Spread the batter in greased shallow 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes. Try with a toothpick. While warm, spread with glaze.
Wash chicken pieces and pat dry. Beat eggs and milk in bowl. In another bowl mix potatoes, garlic powder and grated cheese. Roll chicken first in egg mix, then in potato mixture. Melt butter in shallow baking pan. Roll coated chicken pieces in butter and place them skin side up in pan. Bake at 400° for 45 to 50 minutes, or until juices from thighs run clear when pierced with fork. Serve with celery for garnish.
Combine meats, salt, pepper, onion and rice and shape into rolls. Remove the core from cabbage; place cabbage in 1 quart water in saucepan and steam until leaves begin to wilt. Separate cabbage leaves and wrap meat rolls in a cabbage leaf. Secure with toothpicks and place in a casserole dish. Combine tomato sauce, salt, pepper and Worcestershire sauce and pour over cabbage rolls. Cover casserole. Bake at 350° for 1 hour and 30 minutes or until the rice is done. Makes 10 servings.
Fill the lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon stick. Prepare as you would coffee according to manufacturer's directions but substitute with cider for water. (Do not use a drip style coffemaker.) Makes 16 to 20 servings.
Preheat oven to 350°. Combine sausage with cheese, salad dressing, olives and red peppers. Lightly grease muffin tins, and press won ton wrapper in each cup. Brush with oil. Bake for 5 minutes, until golden brown. Remove from tins; place on baking sheets. Fill with sausage mixture. Bake for 5 minutes, until bubbly. Makes 4 to 5 dozen.
Herman is a sourdough starter that can be used to make a number of baked goods. "He" is simple to make and maintain. It is traditional to nurture Herman. Use part of the starter and share a cup with a friend. You also need to pass on the feeding instructions with the shared cup of starter
Prepare or purchase 1 large angel food cake. Cover and chill or freeze. In a heavy, medium saucepan, stir together the 1 1/2 cups sugar, the cornstarch and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture back into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in cut up butter and grated lemon peel. Slowly stir in 1/2 cup lemon juice. Pour into glass container; cover and chill several hours or overnight.
Pour all 4 cans of soup over rice and mix. Butter and season chicken breasts. Put rice in casserole dish. Add chicken on top. Cover and cook at 325° for 3 1/2 hours. Uncover the last 30 minutes and lift chicken up to brown.
In a double boiler melt chocolate and butter. Mix together flour and sugar. Add eggs one at a time, stirring as little as possible. Add vanilla, then chocolate mixture. Add pecans and stir. Pour mixture into paper baking cups in muffin pan. Bake 25 to 30 minutes at 325°. Makes 24.
Boil sweet potatoes until soft; drain and mash. Stir in butter and brown sugar to taste. Put 1/2 of mixture in casserole dish. Put a layer of marshmallows on, then put the rest of the potatoes on top. Put a layer of marshmallows on top; dot with butter. Sprinkle with brown sugar. Add walnuts on top. Cover and bake at 375° for 45 minutes. Lower heat 25° for glass pan.
Mix the soup and sour cream together. Mix onion, celery, stuffing and melted butter. Layer, starting with chicken, then sour cream and soup and finally the stuffing mixture. After completion of layering, pour 1 1/2 cups of broth over mixture. Bake at 350° for 30 to 45 minutes.
This pie is best if made directly in the pie shell. First add sugar, flour, and salt in pie shell and mix well. Next add the half and half, whipping cream, and vanilla. Mix with index finger until sugar is dissolved. Dot with butter. Bake at 425° for 20 minutes then turn oven back to 350° and bake for approximately another 20-25 minutes.
Line wax paper on cookie sheet. Pour mixture on wax paper. Bake 15 minutes at 325°. After baking, put on dish towel sprinkled with confectioners sugar. Pull off wax paper and roll in jelly roll. Let cool.
Preheat oven to 325°. Mix tomatoes, salt and pepper; pour into a greased 1 1/2-quart baking dish. Pour melted butter over the bread crumbs; sprinkle bread crumbs on top of tomatoes. Bake for 30 minutes at 325°.
Combine ground beef, biscuit mix, tomato juice, green pepper, egg, garlic and seasonings; mix lightly until ingredients are blended. Shape into 4 patties and place in a greased shallow baking pan. Bake in hot oven (400°) for 20 minutes. Remove from oven; sprinkle each patty with about 2 teaspoons Parmesan cheese and garnish with olive slices. Serve on a bed of buttered noodles. Makes 4 servings.
In 1 1/2-quart casserole, stir together sugar and syrup. Cook on High for 4 minutes. Stir in peanuts. Cook on High for 3 to 5 minutes until light brown. Add butter and vanilla to syrup, blending well. Cook on High 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool. Break up. Store in airtight container.
Mix apples and sugar; let stand. Mix flour, nuts, oil, eggs, soda, cinnamon and vanilla. Add apples; bake 45 minutes to 1 hour at 350°. Mix butter, powdered sugar, lemon juice and enough water to spread to make icing. This cake is moist.
In top of double boiler over boiling water, put egg yolks, sugar, wine and egg whites. Beat and add cream, vanilla, confectioners sugar and cinnamon. Beat until well blended, thick and fluffy.
In 10-inch skillet over medium heat, add 1/2-inch water. Bring to a boil. Add carrots and cook 5 minutes until tender-crisp. Drain. In the same skillet, combine milk and basil until smooth. Add carrots and broccoli. Heat to boiling. Reduce to low. Cover and simmer 10 minutes or until veggies are tender, stirring often. Top with walnuts. Yields 8 to 10 servings.
Combine all ingredients. Put in greased casserole and bake at 375° for an hour or until done.
Mix all ingredients together and put into greased crock-pot. Cover top with grated cheese. Cook 3 hours and 15 minutes on low. Great for Sunday dinner; cooks while you're at church.
Mix ingredients. Form log into about 1 1/2 inches in diameter. Wrap in wax paper; chill for 2 to 3 hours. Garnish with pimiento and chopped hard-cooked egg yolk. Serve with snack crackers or party rye bread.
Cream butter. Add sugar gradually until smooth. Add flour, salt, vanilla and pecans. Blend until stiff. Pinch off small pieces of dough and roll into balls and place on ungreased cookie sheet. Pat down balls. Bake at 400° about 12 minutes or until very lightly browned. Roll cookies in powdered sugar while warm. Yields about 4 dozen.
Measure half the coconut and water into blender; cover. Blend on medium speed, scraping sides of container, if necessary, for 3 minutes; reserve. Repeat procedure with remaining coconut and water. Saute onion, mustard seed and garlic in oil in Dutch oven over medium heat for 5 minutes. Mix remaining ingredients and reserved coconut mixture; cover. Heat to boiling; reduce heat. Simmer, stirring occasionally, 15 minutes.
Cook sausage; drain. Separate rolls and place in 12-inch pizza pan with points to center. Press together to form a crust. Spoon in sausage, hash browns, then cheese. Beat eggs, milk, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Pour over all. Put the Parmesan cheese on top. Bake at 375° for 25 to 30 minutes.
In a 9-inch pie dish, combine crumbs, butter and 1/2 cup sugar. Press to form crust. Beat cream cheese, 3/4 cup sugar, vanilla and eggs. Pour over crust. Bake at 350° for about 30 minutes or until top cracks open. Test with toothpick. Top with thickened strawberry sauce or cherry pie filling. Chill.
Brown ground beef. Add bacon, onion, celery and cheese. Cover; simmer for 30 minutes. Add macaroni, tomato soup and mushroom soup; mix well. Place in casserole. Bake for 1 hour at 350°. Serves 6 to 8.