HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make crust by combining flour, pecans and margarine. Mix well and press into bottom of a 9 x 13-inch pan. Bake 20 minutes at 350°. Cool completely. Blend cream cheese and powdered sugar until fluffy. Fold in 1 cup whipped topping. Blend well and spread on cool crust. Chill. Combine chocolate pudding and 1 1/2 cups milk. Pour over cream cheese layer. Chill. Repeat with vanilla pudding. Chill. Frost with remainder of whipped topping. Chill. Serve.
Wash potatoes and pat dry. Cut each potato crosswise into 1/4-inch slices, cutting to but not through bottom of potato. Place on a baking sheet. Combine oleo and remaining ingredients; brush over potatoes. Bake at 400° for 1 hour or until done. Yield: 6 servings.
Dissolve the baking soda in the applesauce and set aside. Cream together, until fluffy, the sugar, shortening and eggs. Combine all dry ingredients; add to the shortening mixture, alternating with the applesauce mixture. Mix well. Mix in vanilla. Stir in the raisins. Bake at 350° for one hour in a greased and floured tube pan.
Cream sugars, butter, eggs and vanilla. Sift dry ingredients and add to creamed mixture. Bake at 325° for 20 minutes.
Do not drain beans. Mix first 4 ingredients well. Add beans. Let sit overnight in refrigerator. Drain well before serving.
Put beef in hot water. Add 2 tablespoons salt. Let cook for 1 1/2 to 2 hours. Add water when needed. Add the tomato puree, celery and onion. When meat is done, add pepper and noodles. Cook 15 to 20 minutes.
Peel onions and slice about 3/8-inch thick; separate into rings. Pour buttermilk into a shallow pan. Add onion rings and allow to soak 30 minutes. Combine egg, salt, baking powder, water, flour, 1 tablespoon salad oil, lemon juice and cayenne pepper; stir until smooth. In a deep container, heat salad oil to 375°. Remove onion rings from buttermilk and dip into batter; fry in hot oil until golden brown. Drain on paper towels.
Stir all ingredients until well mixed. Spoon into a small oven-proof dish. Bake at 350° for 30 minutes or until bubbly. Makes 2 cups.
Dry half a pound of good brown sugar, pound it, mix it with two pounds of flour and sift it. Add 2 spoonfuls of yeast and as much new milk as will make it like bread. When well risen, knead in half a pound of butter, make it in cakes the size of half a dollar and fry them to a light brown in hot oil.
Preheat oven to 350°. Combine the ingredients in a covered casserole. Cover and bake for 45 minutes or longer for large quantities. My favorite way to cook rice!
Mix first 4 ingredients in 1 1/2-quart microwave container. Cook on High for 20 to 22 minutes, stirring twice during cooking. While this is cooking, beat egg whites until stiff peaks form. Gradually pour hot mixture over egg whites in large bowl of mixer, beating on high. Beat until mixture becomes thick and loses its gloss, about 12 minutes. Add vanilla and chopped pecans. Drop by teaspoonfuls onto waxed paper. Makes 3 to 4 dozen pieces.
Heat oven to 350°. Mix nuts, flour, oleo and vanilla well and pat into a 9 x 13 x 2-inch Pyrex pan. Bake 20 minutes or until brown. Remove from oven and cool. Mix cream cheese and cranberry sauce with mixer until well blended. Add 3/4 of the Cool Whip, marshmallows and nuts; mix well. Pour into the cool nut crust. Spread remaining Cool Whip on top or around edges; sprinkle with nuts for garnish. Chill in refrigerator for several hours before serving. Serves 10 to 12.
Sift dry ingredients. Combine shortening and sugar. Add egg, slightly beaten, in thirds to mixture. Blend in molasses. Add dry ingredients. Roll into 1-inch balls. Dip top in sugar. Place 3-inches apart on ungreased cookie sheet. Bake at 350° for 7 or 8 minutes or until firm or lightly browned.
Use a buttered 7 x 11-inch casserole. Place drained, cooked broccoli stalks in casserole. In a separate bowl, mix drained tuna, about 1 tablespoon lemon juice and the soup. Spoon mixture over the broccoli. Top with crumbled crackers. Bake at 350° for about 25 minutes, or until bubbly.
Drain and chop fruits. Dissolve gelatin in boiling water. Add lemonade and stir until melted. Chill until slightly thickened. Blend in Cool Whip and fold in fruit. Pour into oiled individual molds or a 9 x 5-inch loaf pan. You may also use a flat Pyrex dish. Freeze until firm.
Mix salad dressing and seasoning mix until well blended. Arrange chicken in 13 x 9-inch microsafe dish. Brush with salad dressing mixture. Cover with plastic wrap. Vent. Microwave on High for 15 minutes, turning dish after 8 minutes. Place chicken on grill over medium-hot coals. Grill, covered, for 5 to 10 minutes on each side or until tender and brown. Makes 6 to 8 servings.
Cook stirring constantly over medium heat to a boil. When boiling, stir 5 minutes. Take off heat. Stir in chocolate bits until completely melted. Add vanilla and nuts. Spread in buttered 8-inch square pan. Cool. Cut into pieces.
Mix ingredients together well until dough is quite thick. Let stand for 15 minutes on floured board, then drop dough into boiling water. Cover and boil for 20 minutes. Do not uncover or mix dumplings while cooking. After 20 minutes, take out with a large slotted spoon and put on clean towel to dry out. These dumplings are very light and tasty.
Sift flour, baking powder, salt, soda and sugar together and mix with cornmeal and bran. Beat egg well; add milk and combine with dry ingredients, stirring only until flour disappears. Add shortening and cracklings. Bake in greased pan in moderate oven (400°) for about 40 minutes. Serve hot with butter. This is an old, old recipe.
Cream Blue cheese, Old English cheese and cream cheese together. Add Cheddar cheese. Roll into ball; roll in mixture of onion soup and nuts. Can be divided into 2 or 3 smaller balls. Each will serve 30 to 40 people.
This is for any size turkey so long as you have a roaster large enough to hold it with the lid tightly fitting; no foil cover please. It will work with a gas or electric stove if your oven registers the correct temperature.
Preheat oven at 350°. Place pie shells into oven for 3 minutes. Take out mix one at a time egg, pumpkin, spice, milk, sugar and flour (mix sugar and flour together before adding). Mix until smooth. Pour into pie shells. Bake at 425° for 10 minutes, then reduce heat to 350° for 35 minutes or until knife inserted in middle comes out clean. Cool completely. Garnish with whipped cream or Cool Whip.
Mix crushed pretzels, melted butter and 4 tablespoons sugar well. Press in bottom of 9 x 13-inch glass baking dish. Bake at 375° for 8 minutes exactly. Cool well.
Cream together shortening, sugar and salt for 4 minutes. Add baking powder and eggs. Mix. Add flour, milk and vanilla and mix again. Add blueberries and walnuts.
Preheat oven to 350°. Grease 9 x 13-inch pan. In layers, place the ingredients in the pan in the following order: pineapple, cherry pie filling, dry cake mix and nuts. Top with margarine slices and bake for 40 to 50 minutes.
Bring corn syrup and sugar to a boil and remove from heat. Then add peanut butter, stir until creamy, Spanish peanuts, then add rice chex cereal. Spread on sprayed cookie sheet, let cool slightly and cut into squares
Mix all ingredients with mixer. Pour into freezer container. Add 2 cups sweetened crushed peaches and 1 bottle Orange Crush. Stir well and freeze. Yield: 1/2 gallon plus 2 cups.
Heat oil in a large heavy skillet over medium/low heat. Add onions and cook until translucent, stirring occasionally (about 5 minutes). Add ahi, tomatoes, olives, basil and garlic; cook until ahi is opaque, stirring often, about 9 minutes. Meanwhile cook linguine in a large pot of boiling water. Drain well and put on warmed serving platter. Spoon ahi mixture over pasta. Garnish with capers and parsley. Serve immediately.
Cut up chicken in small pieces. Place in a 9 x 13-inch pan. Saute onion in butter and put on chicken. Prepare Stove Top dressing as directed and put over chicken. Add soups and mix. Add broth. Save a little dressing mix to sprinkle on top. Bake 45 minutes at 350°.
Heat vinegar and sugar until sugar is clarified. Drain all veggies; mix together and pour vinegar/sugar mixture over all. Cover and refrigerate overnight or at least for 6 hours.
Melt margarine in baking dish or pan, about 9-inch square. Add peaches and syrup. Mix flour, sugar and milk with mixer in separate bowl. Pour over peaches. Do not stir. Bake at 350° until golden brown, about 40 minutes.
Place a spoonful of mixture in each lasagna noodle, roll and place in baking dish. Cover with cheese sauce and bake at 350° for about 1/2 hour or until done.
Cook corn in salted water; drain off liquid. Reserve 1 cup liquid. Add butter in saucepan; add flour and cook. Stir rapidly until smooth and rolls away from sides of pan. Remove from heat. Add eggs, 1 at a time, and really stir. Add corn. Drop batter by spoonfuls into hot oil; cook until golden brown and puffy. Drain on paper towels.
Cook broccoli. Boil and debone chicken. Mix all ingredients and bake 30 to 35 minutes at 350°.
Mix first 3 ingredients and spread in a thin pan (pizza pan size). Top with other ingredients, starting with lettuce, tomatoes and top with cheese. Scoop up with nachos.
Preheat oven to 350°. Heat lard in 5-quart flameproof casserole until a light haze forms, then add onions. Cook over medium heat 8 to 10 minutes. Off the heat, stir in the paprika, coating onions well. Add the beef and pour the wine and beef stock over it. Stir in salt and a few grindings of pepper. Bring to a boil; cover tightly and bake in middle of oven for 1 hour. Remove casserole from oven and with a spoon, skim off about 2 tablespoons of the surface fat. Combine this with the 2 tablespoons of flour; stir the mixture into the casserole. Return casserole to oven and cook 30 to 40 minutes longer, or until beef shows no resistance when pierced with the tip of a small sharp knife. Skim surface fat from the casserole; add the gherkins and heat for 2 to 3 minutes longer. Taste for seasoning. Serve.
Fill a large dish half full of shredded lettuce. Add onion, green pepper and celery. Add layer of frozen cooked peas which have been chilled. Cover completely with 1 pint Miracle Whip. Add 8 ounces shredded cheese and 1/2 pound cooked and crumbled bacon. Cover and chill 8 hours.
Dissolve Jell-O in boiling water. Add lemon juice and ginger ale. Chill until very thick. Add pears. Spoon into molds. Chill until firm. Unmold. Makes 3 cups or 6 servings.
Cream together butter with shortening. Add sugar. Add eggs, one at a time, mixing well after each egg is added. Sift flour in baking powder and salt. Add this alternately with milk. Add vanilla and lemon flavoring. Bake in a large tube pan that has been greased and floured. Bake 1 hour and 15 minutes at 325°. When cool, sprinkle with powdered sugar. Will freeze well.
Mix together cooked noodles, sour cream and cream cheese. Mix soups, tomatoes and chicken. Alternate layers of noodle mixture, soup/chicken mixture and cheese. End with cheese on top. Bake 1 hour at 300°.
Stew and debone chicken. Reserve broth. Place deboned chicken in greased 13 x 9-inch pan. Mix broth and soup together. Pour over chicken. Season to taste. Add drained vegetables.
In a large pot, fry bacon until fat is rendered. Add onion, celery, carrot, garlic and potato; saute all until bacon is crisp and vegetables are golden. Add sausage, tomatoes, tomato sauce, kidney beans, broth, peppercorns, bay leaf and cinnamon. Cook until cabbage is done. Serve hot. Serves 8 to 10 people.
Have backbone and head removed from a large fresh mullet, leaving scales on the fish. Open fish and salt well; place scale side on hot charcoal fire. Baste open sides of fish every few minutes with sauce.
Cook dates in water and 1 teaspoon soda; cool and set aside. Cream butter and sugar. Add eggs. Sift flour, salt and 3/4 teaspoon soda together. Alternate flour and date mixture until well mixed. Grease and flour a 9 x 13-inch pan. Pour in batter; put topping on batter.
Preheat oven to 350°. Line pan with Reynold's Wrap and 1/2 cup of water and butter. Let melt and mix together.
Beat together margarine and sugar until light and fluffy. Blend in egg and almond extract. Combine flour and salt and mix well. Stir in 1/2 cup candied cherries. Spread dough into a 15 1/2 x 10 1/2-inch jelly roll pan. Sprinkle with remaining cherries and M&M's; press in lightly. Bake at 300° for 30 to 35 minutes or until edges are light brown. Cool thoroughly. Combine powdered sugar and water. Mix until smooth. Drizzle over top. Cut into bars.
Prepare 6 servings of grits according to instructions on package. Stir in chunks of cheese and butter until melted. Add salt and pepper to taste. Stir in 1/4 pint whipping cream or enough to make it soupy. Pour in casserole dish and top with crushed Fritos. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. Grease cookie sheets. Sift first three ingredients on waxed paper or in small bowl. Cream next 7 ingredients. Add flour mix and chocolate chips.
Cream shortening and sugar; add eggs and beat. Add flour, soda, milk, vanilla and mashed bananas; beat. Add nuts. Bake at 350°.
In a bowl mix together the buttermilk, flour and melted butter. Blend until flour is mixed in. Add the sugar and the eggs while beating the mixture. Add lemon extract and continue to mix. Heat oven to 425° and prepare the crust. Place the filling mixture in the crust and sprinkle the cinnamon on top. Bake for 10 minutes. Reduce the oven heat to 350° and bake for 25 additional minutes. Make sure filling is set. Let cool and serve warm or chilled.
Cook noodles according to directions. In large skillet, brown beef and onion over medium heat, then drain. Add spaghetti sauce, mushrooms and Italian seasoning. Drain noodles. In a 5-quart crock-pot, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheeses. Repeat layers twice. Cover and cook on low for 3 to 4 hours or until heated through and cheese is melted. Yield 6 to 8 servings.
Beat eggs, sugar and oil. Add vanilla; mix well. Add zucchini, then flour and cinnamon. Stir in nuts or raisins. Bake in two greased and floured loaf pans for 1 hour or until done at 350°. Cool in pans 10 minutes.
Fry bacon until crisp, reserving 2 tablespoons of bacon drippings. Crumble 5 slices of bacon and set aside. Saute onion and celery in bacon drippings. Wash and cut tops off tomatoes. Spoon out tomato pulp. Cook over low the tomato pulp, onion and celery until tender. Add bacon crumbs, bread crumbs, salt and pepper.
Drain asparagus and peas reserving liquid in bowl. In skillet, melt butter. Put in enough flour to make a paste. Add juice from asparagus and peas to make gravy. In casserole dish, layer peas, asparagus, egg and cheese then pour gravy on. Crumble crackers over top. Bake at 350° until bubbly.
Place chicken in baking dish. Bake 45 minutes at 350°, then mix together ketchup, chilies and onion. Spread over chicken. Sprinkle cheeses over top. Bake additional 10 to 15 minutes to melt cheese.
In small bowl, beat together at medium speed the eggs, sugar, salt and vanilla for about 1 minute until light. Add melted butter. Continue beating until thoroughly blended. Mix flour and cocoa together and add to creamed mixture. Spread evenly in greased 8-inch square dish. Microwave at High (10) for 6 to 7 minutes, rotating dish 1/2 turn after 3 minutes. When done, top looks dry and will spring back when lightly touched. Cool and cut. Makes about 20 brownies.
Beat egg whites until stiff; set aside. Add water to egg yolks. Beat 5 minutes. Add sugar. Beat 5 minutes. Add flour. Beat 5 minutes. Add vanilla and salt. Fold in egg whites. Place in tube pan. Bake at 350° for 1 hour.
Cut squash lengthwise. Scoop out center and dice. Set shells aside. In 12 inch skillet cook meat, onion and diced zucchini until meat is browned and vegetables are tender, adding oil if necessary. Stir in oregano, pepper and half of tomato sauce, half of cheese, 3/4 tsp. of salt. Remove from heat.
Melt together chocolate chips, butterscotch chips and peanut butter. Add nuts and noodles; mix well. Drop by teaspoon on waxed paper. Put in refrigerator and chill.
In 2-quart glass measure, microwave on High the syrup and salt 2 to 3 minutes to boiling. Cook 4 minutes. Stir in nuts, margarine, vanilla and cinnamon. Cook 2 minutes. Immediately stir in soda until light and foamy. Quickly pour onto greased cookie sheet or jelly roll pan. Spread, cool and break into pieces.
Butter an angel food cake pan. Place frozen rolls in bottom of pan. Mix together pudding (dry), sugar and cinnamon. Sprinkle over rolls. Sprinkle on nuts. Pour melted butter over top. Cover (with dry dish towel) and let set on counter overnight. Next morning, bake at 350° for 30 minutes.
Put oleo in bowl and mix at medium speed. Add sugar, salt and extract. Add one egg at a time. Sift in flour and beat 15 minutes after all ingredients are added. Bake in an ungreased tube or loaf pan for 1 1/2 hours. Bake first 30 minutes at 300° and bake at 325° for 1 hour.
Mix garlic powder, cayenne pepper, black pepper and salt with the flour. Roll the chicken pieces in the flour mixture. Brown in deep fat; drain. Save the extra flour mixture.
Brown bacon, ground beef and chopped onions in a frying pan. Mix all together; bake for 1 1/2 to 2 hours at 350°.
Saute salt pork slowly. Add onion, pork and garlic until cooked. Drain. Add remaining ingredients. Simmer 2 hours.
In large mixing bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough. Turn out onto a lightly floured surface; knead until dough is no longer sticky (about 5 minutes). Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Cook zucchini in chicken broth until tender (10 to 12 minutes). In blender combine hot zucchini, broth and jalapeno cheese and blend until smooth. According to your taste, either the mild or hot Mexican Velveeta cheese may be used. This soup is equally good served hot or cold. Makes 4 to 5 cups of soup.
Boil potatoes and mash with electric mixer. Beat in creams. Stir in other ingredients. Pour into greased round dish. Sprinkle with butter and paprika. Bake at 350° for 30 to 45 minutes.
Blend flour, shortening and sugar together. Dissolve yeast in water; mix with hands. Roll into balls (three). Put each ball in muffin tin to form a cloverleaf. Makes 12 rolls. Let rise 1 hour before baking. Bake at 450° for 12 minutes.
Mix potatoes,	sour cream, soups, cheese, salt, pepper and onion together. Put in pan. Sprinkle with Parmesan. Saute corn flakes in 1/2 stick margarine and put on top.	Bake in 9 x 13-inch pan at 350° for 1 hour.
Combine milk, sugar and salt in saucepan. While heating, mix cornstarch with small amount of water. Add egg yolks to cornstarch and mix well. Pour into hot milk and stir while cooking on low to medium heat. Cook about 5 minutes. Remove from heat and add vanilla. Pour into 9-inch baked pie shell. Top with meringue or whipped cream.
Coat chicken in flour. Heat oil in skillet. Brown chicken on one side; turn and start to brown other side. After turning, add all remaining ingredients in order listed. Simmer on stove top until sauce is slightly thickened and cheese has melted.
Cook all meat. Add seasoning; drain well. Add cheese. Melt. Spread on bread. Broil until toasted brown, bubbly hot.
Mix first 5 ingredients until crumbly. Press 1/2 of crumb mixture in 9-inch pan. Cover with rhubarb. Combine water, sugar and cornstarch. Cook until clear and pour over rhubarb. Top with remaining crumbs. Cook at 350° for 25 to 30 minutes.
Mix cornstarch, sugar and salt in top container of double boiler. Add water and vinegar gradually. Add eggs and cook over boiling water, stirring constantly, until thickened. Remove from heat. Add butter and cool thoroughly. Blend in salad dressing and mustard. Store in refrigerator. Keeps for weeks. Makes 1 quart.
Peel onions. With a tablespoon, scoop out the center of each onion. Place 1 bouillon cube in center. Add 2 tablespoons of cheese and place 1 ice cube on top. Take square of heavy-duty foil and bring up around onion, twisting at top. Bake in a 375° oven for 35 minutes, or until tender (pierce with fork to test).
Mix together all the ingredients, except for Parmesan cheese or nuts. Once mixed together, form a log or a ball and then roll in Parmesan cheese or nuts.
Cut broccoli into small flowerets. Combine dressing and all ingredients in plastic container. Toss to coat. Cover and refrigerate 24 hours, shaking occasionally to coat. Serve cold or at room temperature.
Mix all in ovenproof dish and bake, uncovered, at 350° for 40 to 45 minutes.
Chop onions fine. Cook in butter or oleo until soft, but not brown. Add remaining ingredients. Mix thoroughly. Makes enough to stuff a 12 pound bird.
Brown beef in oil; sprinkle with garlic powder and Worcestershire sauce. Pour off excess grease. Add tomatoes and one cup of water; add additional Worcestershire sauce if desired. Let simmer for about 45 minutes. Put in carrots and rutabaga and cook for 20 minutes and add onions. About 10 minutes later, add potatoes. Cook until vegetables are done. Stir in mushroom soup and blend well.
Cook sliced cabbage and caraway seeds in saltwater about 20 minutes; drain well.
Simmer all except butter, Worcestershire sauce, flour and mustard for 1 to 1 1/2 hours. Melt butter or margarine. Add remaining ingredients. Mix together and add to soup. Cook an additional 15 to 20 minutes.
Mix mayonnaise, egg, cheese, onion and mushroom soup. Arrange cooked broccoli spears in Pammed oblong casserole dish. Pour mixture over. Top with buttered cracker crumbs if desired. Bake at 400° for 20 minutes. (Does not double well.)
Mix dry ingredients, add fruit juices, cook until smooth and pour in the well beaten egg. May thin with a little cream; if needed.
Saute celery and onion in butter until tender. Add to rest of ingredients and toss lightly until bread is thoroughly moistened. Put in 8-inch square pan. Bake in preheated 350° oven for 40 to 45 minutes or until heated thoroughly.
Mix. Pour over oleo in an oblong dish. Spread fluid over cinnamon and sugar. Bake at 350° for 35 minutes.
Cream butter, sugar and vanilla extract until light and fluffy; add flour and nuts and blend well. Chill the dough while you take the foil off the kisses. Roll the dough around the kisses. Bake on ungreased cookie sheet 12 to 14 minutes at 375° in center of the oven. Remove to wire rack. While warm sprinkle confectioners sugar over cookies.
In a large bowl, combine the oats and buttermilk. Let the mixture stand for 1 hour. Stir in the eggs, sugar and the butter. Sift the flour with the baking powder, salt and soda. Add the flour mixture to the egg mixture and stir the mixture until it is combined. (The batter will be lumpy.) Fold in the raisins. Spoon the batter into 12 well buttered and floured 1/3 cup muffin tins. Bake the muffins in a preheated oven at 400° for 15 to 20 minutes or until a cake tester inserted in the centers comes out clean. Makes 12 muffins.
Chop ingredients separately (not mushy). Toss ingredients and season to taste. Do not mix cheese in. Roll chopped ingredients into a lettuce leaf. Top with shredded cheese. Serves 4.
For success, do this first: Have ingredients room temperature. In hot weather, use buttermilk and eggs directly from refrigerator. Preheat oven to 350°. Grease and dust with flour 3 round layer pans, 9 x 1 1/2-inch.
In large saucepan, add meat and sauce over medium heat. Add 2 cups Curry King. Cook for 10 to 15 minutes. Add kidney beans and cook for additional 15 to 20 minutes. Serves 4. Serve with rice, Indian bread or pita bread or over hot dogs or hamburgers.
Dissolve Jell-O in boiling water. Add sugar. Cool. Add other ingredients. Freeze. Stir 3 to 4 times during freezing. When soft frozen, beat with rotary beater. Return to refrigerator trays until ready to serve.
Cream sugar and margarine. Blend in all other ingredients except egg whites. Beat egg whites real stiff and fold in. Divide into 2 pie shells. Cook at 325° for 1 hour. Serve with whipped cream or Cool Whip.