HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut in butter and flour. Add sour cream. Drop in greased muffin tins and bake 10 to 12 minutes at 400°. Makes 12.
Dissolve lemon gelatin in boiling water. In another bowl, mix cream cheese and dry whipped topping mix. Mix in crushed pineapple. Slowly mix in gelatin mixture. Slowly add 7-Up. Pour in serving dish. Cover top with pecans. Refrigerate until set.
Place all ingredients in microwave-proof casserole. Cook on High for 25 to 30 minutes. Serve over wild rice.
Press rolls in 9 x 13-inch pan. Bake at 375° for 8 minutes. Cool crust.
Put together thawed strawberries, lemon juice, sugar and egg whites in mixing bowl and beat with electric mixer for 20 minutes, no longer than that. While this is being done, crush one package of Keebler sandy pecan cookies. Reserve some to sprinkle on top of dessert. Put remaining in 9 x 13-inch pan. When mixture has been mixed for 20 minutes, fold in thoroughly one large container of Cool Whip. Spread over crushed cookies in pan and sprinkle reserved crushed cookies on top. Place in freezer. This can be made a week ahead and is just fine.
Arrange lettuce on plate, then place all ingredients in sections on the bed of lettuce. Top with dressing and Italian bread to dip.
Mix flour and milk in cooker. Add other ingredients, except cream. Cook on low for 7 hours or automatic 4 hours. Before serving, stir in cream and heat through. Makes 6 servings.
Drain jar of jalapenos completely. Lightly pat dry with paper towel. Put jalapenos back in jar and add cracked pepper. Pack as much sugar as possible into jar. Turn upside down and refrigerate overnight. Pack more sugar; shake and put back in fridge.
Separate triangles of rolls and place 5 in a 9 inch pie pan pressing seams together to form a crust. Combine remaining ingredients and pour into crust. Roll out remaining triangles. Cut in 1/2 inch strips and make lattice effect on top of quiche. Bake at 325 degrees 50-60 minutes.
Use pizza dough or unthaw one loaf of frozen bread dough. Grease cookie sheet and spread dough to cover sheet. Layer ingredients listed along one side of pan. Spread a small amount of sauce on top. Fold empty dough over layered dough. Brush top with oil, pinch edge and bake at 425° for 30 minutes. Cut into 6 pieces and eat.
Place the bread crumbs in a frying pan with butter and brown on moderate heat until the bread crumbs are crisp. Peel and core the apples; cut them into wedges. Butter an ovenproof dish. Put in alternate layers of bread crumbs, apples or puree and sugar; the top layer should be bread crumbs. Bake in a 400° F or 200° C oven for approximately 20 minutes. Serve directly from the dish with whipping cream.
Combine all ingredients together, and pour into a greased 9 x 13 x 2-inch baking dish. Cover and refrigerate overnight.
In a Corning casserole dish, dilute soup with water and mix. Blend in onion, celery, lima beans and juice, carrots, peas and juice, raisins, parsley, orange rind, paprika, garlic salt and oil. Cover and simmer on stove top (large burner) for about 15 minutes or until all veggies are cooked. This recipe serves 4.
Cook spaghetti as directed on package. Drain; turn into warm serving dish or bowl. Stir in melted butter, then add Ricotta and toss gently to blend. Sprinkle with grated cheese, salt and pepper. Garnish with a little chopped parsley. Serves 6.
Cook bacon until crisp; remove from fat. In a saucepan, combine 1 tablespoon bacon fat with flour. Cook slightly. Add vinegar, water and seasonings. Cook and stir until thickened. Add cooked bacon pieces. Cool. Just before serving, toss dressing with shredded zucchini. Arrange tomato and mushroom slices on salad greens. Top with a mound of zucchini mixture.
Mix corn, green pepper, onion, milk, salt, pepper and half of cracker crumbs in a buttered 1-quart casserole. Dot with oleo. Top with rest of crumbs. Bake at 350°.
Put brown sugar in heavy saucepan and just enough water to dissolve. Stir and cook over medium heat until it forms soft ball in cold water. (Don't stir much.) Remove from heat and add evaporated milk and margarine. Put back on heat and cook to soft ball stage again. Remove from heat and pour over a large bowl of popped corn mixed with peanuts, if desired.
Combine all ingredients; place rolls flat on jelly roll pan (ungreased). Spoon the mixture over rolls and bake 10 to 12 minutes in a 350° oven.
Bake cake in 9 x 13-inch pan. Cool. Soften cream cheese in 1/2 cup milk. Blend well. Add rest of milk alternately with pudding in cheese mixture. Beat 5 minutes at high speed. Pour over cool cake. Sprinkle pineapple over pudding. Frost with Cool Whip. Sprinkle with nuts or coconut.
Brown ground beef, add onion, brown sugar, mustard, vinegar, salt and tomato sauce. Cook.
Steep 4 tea bags. Add water to make 4 cups tea. Add other ingredients and stir. Pour over ice.
Cook the ground beef, onion, bell pepper, salt, tomato sauce, water and Worcestershire sauce. Add elbow macaroni and simmer until macaroni is tender. Serves 6.
Mix together, adding corn meal last. Grease 9 x 13 pan. Bake at 400° for 20 to 25 minutes to light golden brown. This is very tender and does not rise and get crisp like regular cornbread. Cut and serve.
Sift together flour, sugar, baking powder, soda and salt. Cut in shortening; add eggs, bananas and vanilla. Beat thoroughly. Drop spoonfuls on cookie sheet. Sprinkle with sugar and cinnamon. Bake 12 minutes in a 375° oven.
Cream butter and 2 cups sugar until fluffy. Beat in eggs. Fold in sour cream and vanilla.
Brown ground beef in skillet. When nearly browned, drain and add drained green chilies, garlic, onion hot pepper and fresh green pepper. Finish browning and drain well.
Beat butter at medium speed for 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed, just until blended after each addition. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until wooden pick comes out clean when inserted in center. Cool in pan 10 to 15 minutes.
In a small bowl, mix cream cheese and sour cream until well blended. Spread mixture evenly onto two platters. Pour picante sauce over each platter. Spread evenly. Scatter tomato, olives and lettuce evenly over mixture. Top with shredded Cheddar and serve with tortilla chips.
Cook broccoli until tender, about 10 minutes. Salt to taste; drain and chop. Add other ingredients except crackers. Mix. Place in baking dish. Put cracker crumbs on top and dot with butter. Bake on 350° for about 35 minutes.
Cream butter or margarine, brown sugar, egg and molasses until light. Add dry ingredients and mix well; chill 1 hour. Roll into balls and dip into sugar. Bake on ungreased cookie sheet for 8 to 10 minutes at 350°.
Mix the chocolate, walnuts, coconut and marshmallows together. Mix well. Spoon mixture onto cookie sheet lined with wax paper. Refrigerate approximately 10 minutes. (Makes about 2 pounds.)
Saute chicken livers and onions in margarine; cool. Place in blender small amount at a time with hard-boiled eggs. Add mayonnaise if too thick. Serve with crackers.
Butter 2-quart baking dish. Boil chicken and remove from bone. Mix soup and sour cream and pour over chicken in baking dish. Crumble Ritz crackers on top. Melt butter and drizzle over crackers. Sprinkle with poppy seed if desired. You may also put grated cheese on before crackers if desired. Bake at 350° for 45 minutes or until bubbly.
Put all into a pan and slow boil until it thickens like honey. Makes about two 1 pound jars. Keep refrigerated.
Mix and bake in greased 9 x 13-inch pan at 350° for 20 minutes.
Add water to pineapple syrup to make 1 cup. Mix in saucepan with cornstarch, vinegar, brown sugar and soy sauce. Heat until thickened and clear. Add green pepper and pineapple. Pour over browned pork chops and simmer until done.
Sift dry ingredients together. Add melted butter and cocoa. Blend with dry ingredients. Bake 25 minutes at 350° in 9 x 13-inch greased pan.
Brown hamburger, onion and pepper. Mix with remaining ingredients and simmer for at least 30 minutes.
Mix all ingredients and pour into lightly greased casserole dish. Bake at 375° for 30 to 40 minutes or until brown and set.
Melt margarine in frying pan. Cut about a 3-inch round hole in center of bread. Place bread in pan, break egg into hole and fry on both sides.
Layer shrimp and onion slices in a glass bowl. Combine remaining ingredients and pour over shrimp. Chill, covered, at least 24 hours. Drain shrimp and arrange shrimp, onion, capers and lemon slices on lettuce leaves to serve as a first course or with picks as a party platter.
In saucepan, add ground beef, onion, salt, pepper, flour, stock and tomato sauce. Stir over fire until it comes to a boil, then simmer for 15 minutes. Allow to cool.
Whip the Dream Whip according to package directions. Cream sugar and cream cheese until smooth. Add to Dream Whip. Using 2 cooked pie shells, slice 6 bananas over the bottom, then fill with mixture. Spoon 1 can blueberry pie filling over the 2 pies. Keep refrigerated.
Beat eggs slightly. Mix in syrup, sugar, margarine, vanilla, salt then nuts. Pour into unbaked shell. Bake at 400 degrees for 15 minutes. Set oven temp back to 350 and continue to bake 30 to 35 minutes. Remove from oven and place on cooling rack.
Place cut up fryer in a large pot and cover with water and salt. Bring to a boil until tender. Peel and dice potatoes. Put into a separate saucepan and boil until done. While the chicken and potatoes cook, cut up bacon and fry until crisp. Remove bacon from pan and saute diced onions in the bacon drippings. Add catsup, hot sauce, Worcestershire sauce, boiled potatoes and liquids in which they are cooked into the saucepan containing the chicken. Let this simmer about 30 minutes, adding seasoning as desired. Serve over rice. Serves 6.
Crush wafers with rolling pin or blender. Butter casserole dish or baking pan. Line dish with 1/2 of the wafer crumbs. Beat margarine and sugar until fluffy. Add eggs, one at a time. Beat each egg 3 minutes as you add them. Spread the mixture on crumbs. Top with well drained pineapple. Put sliced bananas over this. Spread Cool Whip on top. Spread remainder of the wafer crumbs over this. Cover with Saran Wrap and chill at least 4 hours.
Cut steak in small pieces. Shake with flour (use all). Melt butter and brown steak. Remove and add onions, parsley, garlic, salt and pepper. Stir in mushrooms, tomato sauce, Burgundy and water. Heat to boiling. Reduce heat and simmer, covered, 1 hour or until tender. Serve over rice or noodles. Serves 4.
Crust vanilla wafers. In large mixing bowl, cream sugar, orange juice concentrate and margarine. Mix in cookie crumbs. Shape into balls. Roll in coconut.
In small mixing bowl, combine dry ingredients. Stir in water and onion. Spoon into a hot, oiled pan. Fry over medium heat until golden brown on both sides.
Saute medium onion (chopped) and garlic (minced) in oil until soft. Add tomatoes (chopped), salt, pepper, vinegar, beef bouillon and water. Heat to boiling; reduce and simmer 30 minutes. Add cabbage (shredded) and sausage (sliced). Simmer 15 minutes, then add beets. Serve with tablespoon sour cream.
Heat heavy skillet. When very hot, add 2 tablespoons butter. When it smokes, add cutlets and brown thoroughly on both sides. Remove from fire, trim off all gristle and fat, cut into 1/2-inch cubes. Add remaining to pan and when hot, add cubed veal. Again, brown on all sides. When meat is browned, add cream and salt. Lower heat and simmer 30 to 40 minutes until thickened. Do not boil. Serve over toast, toasted on one side only, toasted side down. Serves 2.
Cream together margarine, peanut butter and sugar replacement. Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture. Stir to blend completely. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3-inches (5 to 7 cm) apart. Press flat with a floured bottom of a small glass. Bake at 375°F (190°C) for 12 to 15 minutes. Yield: 42 cookies.
For HOT sauce leave seeds in the jalapenos. For milder sauce, remove the seeds before beginning the recipe.
Cream sugar and butter. Add egg; beat well. Add flour, soda, nuts, apples, extract and spices. Put in well greased pie plate. Bake at 350° for 35 to 40 minutes.
Pull biscuits in half; put in greased muffin tin. Combine remaining ingredients and spoon into tins. Bake at 350° for 15 to 20 minutes. If frozen, freeze and pull from freezer. Microwave on High one minute in paper towel.
Brown hamburger and onion. Drain. Add chili beans with drained hamburger and onion. In flat baking dish alternate layers of hamburger-bean mixture, Cheddar cheese and Fritos. Bake 15 minutes in 350° oven or until cheese is melted.
Blend shortening and water until shortening dissolves. Mix together salt and flour, then blend with water and shortening mixture. Roll onto floured surface. Makes approximately 6 crusts or 3 doubles.
Flour and grease a 9-inch tube pan. In bowl, mix sugar, butter and eggs until fluffy. Add flour, milk, baking powder, vanilla and salt. Measure cocoa in bowl. Add 1 cup of the batter and 1 tablespoon water. Mix until smooth. Pour half of cake batter in tube pan. Add chocolate mixture, then top with rest of cake batter. With knife, swirl into mix to marbelize the cake. Bake at 350° for 50 to 55 minutes. Cool. Sprinkle top with confectioners sugar.
Prick potatoes with fork and wrap in foil. Place potatoes in crockpot, do not add water. Cover and cook 8-10 hours. Stays hot until you need them.
Combine all ingredients in container of an electric blender; process until smooth, stopping once to scrape sides. Pour into small saucepan. Cook sauce over low heat, stirring constantly, until thoroughly heated. Yields 2 3/4 cups (for one 12 ounce package fettuccine). One serving (3 1/2 ounces) contains 86 calories and .8 grams fat.
Combine cornmeal, flour, dry milk, sugar, baking powder and salt in medium bowl. Stir in cheese and chiles. Beat water, oil and eggs together. Stir into dry ingredients just until blended. Pour into buttered 8-inch square baking pan. Bake in a 375° oven for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Combine cracker crumbs and melted butter, stirring well; press into a 13 x 9 x 2-inch baking dish. Bake at 350° for 5 to 8 minutes. Allow to cool. Combine ice cream, pudding mix and milk; beat at low speed of electric mixer 2 minutes. Pour ice cream mixture over crust and chill until set. (Cover with Saran Wrap.) Spread whipped topping over ice cream and sprinkle with crushed candy. (I freeze the Heath bars before trying to crush them. Crush in Ziploc bag. Sometimes Heath bits are available in bags and can be used.) Keep covered in refrigerator.
Brown chicken in oil; remove. Add onion, mushrooms, garlic, tomato paste and herbs; cook 1 minute. Return chicken and add wine and broth. Bring to a boil. Braise, covered, in a 400° oven for 20 minutes, or until tender. Salt and pepper. Sprinkle with parsley. Serve with noodles or rice. Serves 2.
In food processor, whirl 1/2 package of cookies until they form fine crumbs or crush in plastic bag with rolling pin. Mix in butter. Press crumbs evenly in a 9-inch pie pan; bottom and sides. Chill until firm.
Bake 1 chocolate cake. Break up half of cake in bowl. Pour 1 ounce of Kahlua over cake. Make the chocolate pudding. Beat 5 minutes and pour 1/2 of pudding over cake. Put half of Cool Whip on top of this, then half of Skor bars or Bits O' Brittle. Repeat for second layer. Refrigerate.
Soften margarine and add grated cheese. Blend flour, salt and pepper; add to cheese mixture. Fold in Rice Krispies. Roll into balls. Bake 15 to 17 minutes at 350°.
Bake German chocolate cake according to package directions in a 9 x 13-inch (floured and greased) pan. Leave in pan. When cool, poke holes in top of cake with end of wooden spoon. In bowl, mix caramel topping and Eagle Brand milk; pour over cake. Frost cake with Cool Whip. Crush candy bars; sprinkle on top. Refrigerate until time to enjoy!
Cook potatoes in a small amount of water. Do not overcook potatoes. They should be done, but not too soft. Let cool. Add onion, eggs, relish, salt, and pepper. Mix salad dressing and pickle juice together for a creamy mixture. Combine with potatoes. Refrigerate.
Melt paraffin in double boiler; add chips. When thoroughly melted and blended, put toothpick in piece of candy and dip into hot chocolate until coated. Place on waxed paper to cool.
Place chicken in a large, shallow dish. Combine soy sauce and all other ingredients, mixing well. Pour over chicken; let it marinate for 30 minutes. Remove and place on a hot grill for 25 minutes, or until done, turning and basting with marinade about every 5 minutes.
Grease 7 x 14-inch baking pan and empty can of pineapple, including juice, into it. Open cake mix and pour over pineapple in pan. Drizzle melted butter over all, then add nuts. Bake at 350° for 1 hour. Serve hot or cold with whipped cream.
Grease 13 x 9-inch pan with a layer of mayonnaise (all sides). Layer spinach, lettuce, bacon, scallions and eggs in exact order. Top with frozen peas.
Cream margarine and sugar; add eggs and beat well. Blend in lemon rind. Mix dry ingredients; add slowly to creamed mixture. Alternate with milk. Blend until smooth. Pour into greased loaf pan. Bake at 350° for 55 minutes. Mix lemon juice and sugar. Pour over bread as soon as it is out of oven. Use a knife to loosen sides of bread from pan first. Leave in pan for 15 minutes.
Slice potatoes making layers in baking dish. Between layers, sprinkle onions and 2 to 3 pats of butter. Fill dish with layers. Pour in milk. Cover with lid and bake for 45 minutes to 1 hour at 400°.
Cook broccoli until done. While doing that, cook onion and butter. When all this is done, combine everything together in a buttered dish. Bake at 350° for 15 minutes (don't let it get dried out).
Preheat oven to 375°. Butter 12 (3-inch) muffin tins generously. In a small bowl, combine flour, salt, baking powder and baking soda, first setting aside a couple of tablespoons of flour to coat the blueberries.
Over double boiler, melt together butter and chocolate. Remove from heat. Stir in flour and vanilla. With electric mixer, whip eggs and sugar until mixture resembles a yellow ribbon. Blend in chocolate mixture on slow speed. Stir in walnuts. Spread batter in greased 9 x 13-inch pan and greased 8-inch square pan. Bake at 350° for 35 minutes for large pan, 30 minutes for small pan. Do not overbake! Yields 40 rich brownies.
Mash 2 rows of package of Oreo cookies. Melt margarine; pour onto crumbs and stir well with a fork. Press crumbs into bottom of 9 x 13-inch pan.
Spray cooking dish (glass) with cooking spray. Mix ingredients. Place pieces of bread in the bottom of glass cooking dish. Pour mixed ingredients in cooking dish (11 x 7 x 1 1/2-inch). Cover and let set overnight. Bake at 350° for 45 minutes. Serves 6.
Mix together and pour into casserole dish. Bake at 350° until almost done. Sprinkle with grated cheese and bake a few more minutes. Do not overcook. It should be soft in center (30 to 40 minutes).
Steam carrots, broccoli and pea pods together until crisp-tender. Cool. Cook fettuccine in chicken broth, just until tender. Drain and cool.
Brown hamburg, add other ingredients and simmer 1 hour or so. Flavor to taste.
While bacon is draining, add chopped onion and rice to bacon grease. Fry until brown. Pour in tomatoes and all the remaining ingredients. Stir well, place in baking dish, cover and cook in moderate oven for one hour, stirring with fork occasionally to fluff. (May also be baked in a heavy iron skillet or cooked in an electric frying pan.)
Bring water, butter and salt to a boil. Remove from heat; add milk and potatoes. Let stand. May need to add a little more milk; stir until fluffy. Combine sour cream and cream cheese; add to potato mixture. Stir in onions. Put in 1 1/2-quart casserole; dot with butter. Sprinkle with paprika. Bake at 325° for 40 minutes.
Brown chops in oil. Remove. Stir in chili powder. Add green pepper, rice, tomato sauce, water and salt; cook for 2 minutes. Pour into shallow 8-cup baking dish. Put chops over rice. Place onion slices on chops. Cover dish. Bake at 375° for 45 to 60 minutes. Add a little water after 40 minutes to keep moist.
Mix flour, salt, sugar and baking powder together. Make a well in the center of the mixture and add oil, egg and milk; mix well. Add vanilla and nutmeg. Grate apple on large side of grater. Stir into batter and refrigerate overnight. Fry in deep oil by the heaping spoonfuls. Drain fritters on paper towels. Just before serving pour Lemon Sauce over fritters and sprinkle with powdered sugar.
Combine dressing, soup and preserves and pour over chicken that has been placed in a large shallow baking dish or pan. Salt and pepper to taste. Bake 30 minutes at 350°; then 1 hour at 315°. Baste with pan juices occasionally. Serve with rice.
In small saucepan, combine apple, orange juice, jellied cranberry sauce and marmalade; cook until apple is soft but holds its shape. Rinse tenderloins and pat dry. Slice them lengthwise not all the way through to form a pocket. Spoon some of the apple mixture into pocket. Secure cut edges with toothpick or skewer pin. Dip tenderloins in beaten egg and dredge in crumbs. Place them in a casserole so that they do not touch. Bake 25 to 35 minutes at 350°. Heat remaining fruit mixture and serve over tenderloins. Yields 5 to 8 servings.
Sprinkle chicken with pepper and Accent. Pour corn oil into frying pan. Heat oven medium heat. Add chicken. Saute slowly about 6 minutes until white and opaque. Drain on paper towel. Line bottom of 9 x 9-inch baking dish with asparagus. Place sauteed chicken over the asparagus. Mix together chicken soup, mayonnaise, lemon juice and curry powder; pour over chicken and asparagus. Sprinkle cheese over top. Cover and bake at 375° for 30 minutes. May be assembled and refrigerated the day before. Then bake before serving.
In saucepan, combine pineapple and sugar; bring to a boil and boil for 3 minutes. Add jello. Stir until dissolved. Add cream cheese. Stir until mixture is combined. Cool. Fold in apples, nuts, celery and whipped topping. Pour in 9-inch square pan. Chill until firm.
Preheat oven to 350°. Roll out pastry thinly and cut into 5 inch rounds. Mix together round steak, potatoes, onion, thyme, Scotch, mustard, salt, pepper and parsley.	Place 3 Tbsp. mixture in center of each round; dot with butter. Moisten edges of pastry and fold dough over filling to make pillow shapes; seal edged with fork. Cut 2 small slits in top and brush with beaten egg.	Place on baking sheet and bake 40-50 minutes or until pasties are golden brown. Serve warm. Yield: 8 pasties.
Place the beans in a casserole dish. Add the remaining ingredients, except the bacon, and stir thoroughly. Add bacon, covering top of the beans. Bake covered for 40 minutes at 400°. (Stir occasionally.) Uncover and bake 10 minutes more. Serves 4.
Combine all ingredients in pressure cooker and close cover securely. Place pressure regulator on vent pipe. Cook 2 minutes. Cool pressure at once. Thicken sauce, if desired, and serve on hot rice. Makes 4 servings.
Sift together flour, baking powder, baking soda, salt, cinnamon and cloves. In a large bowl, beat until light and fluffy the sugar, shortening and eggs, then beat in pumpkin. Add dry ingredients, 1/3 at a time, alternately with milk and vanilla. If desired, fold into batter 1/2 cup of coarsely chopped nuts. Pour batter into a greased pan and bake about 1 hour or until bread tests done (clean toothpick). Yield: Makes 1 (9 x 5-inch) loaf.
Mix above ingredients. Add seasoned salt to taste. Wrap in egg roll wrappers. Heat electric skillet with enough vegetable oil to cover half an egg roll. Cook until wrapper is brown and crispy.