HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sifted flour and salt in mixing bowl. Cut in Crisco; mixture should be coarse. Sprinkle with water a little at a time. Toss with fork. Work dough into a ball. Divide into two parts. Roll out. Makes two pie crusts.
Heat oven to 375°. Brown sausage; drain well. Stir in onion, parsley, cream cheese and mushrooms. Simmer 5 minutes. Separate dough into 8 rectangles. Press together perforations. Spread about 1/4 cup meat mixture over each rectangle. Starting at largest end, roll up jelly roll fashion. Pinch edges and ends. Cut each roll into 4 pieces. Place, cut side down, on ungreased cookie sheet. Brush with egg. Bake 16 to 21 minutes until a deep golden brown. Serve warm with sauces (Dijon mustard, horseradish sauce, etc.) to dip in.
Mix cheese, sour cream, egg yolks, rind of lemon and tapioca. Beat egg whites until stiff, adding sugar gradually. Fold into cheese mixture. Butter a 9 x 13-inch pan generously. Begin layering phyllo dough until bottom is covered. Brush each with melted butter; use about 4 sheets, buttering each.
Brown onion with margarine. Brown ground beef and combine with rest of ingredients. Simmer for 20 minutes. Pour into greased casserole dish.
Mix together soups and rice. Put in 9 x 13-inch baking dish. Top with chicken. Brush chicken with melted butter and salt and pepper to taste. (I melt 1 stick of butter and pour it over the chicken.) Bake at 350° for a little over an hour. Serves 6.
Mix together ingredients, then pour into unbaked pie shells. Bake at 350° until done.
Put chicken breasts into 13 x 9-inch baking dish (sprayed with Pam). Sprinkle chicken with flour. Simmer together onion, pepper, paprika and red pepper. Pour tomato sauce, wine and simmered onion and pepper mixture over chicken. Bake 1 to 1 1/2 hours until chicken is done at 350°.
Cream shortening. Add sugar, vanilla, and egg. Beat until smooth. Add flour, soda, and milk alternately, beating until well mixed. Drop by teaspoonfuls on greased baking sheet. Bake in moderate oven at 375° until golden brown.
Mix cabbage, onion, salt and pepper and let sit at least 4 hours before fixing dressing. Take Crisco and place in large frying pan; melt and add a handful of cabbage and onion and saute until it starts to turn brown. Add apple cider vinegar and cook 1 minute. Pour over rest of cabbage to what has been added 1 tablespoon sugar. Mix thoroughly and place on low heat and heat thoroughly, stirring occasionally.
Use large skillet. Place chopped onion, green pepper and fat; cook until light brown. Brush to side of skillet and add beef and brown. Mix all together. Then add mushrooms, tomatoes and noodles. Add seasonings, cover and simmer for one hour. Sprinkle the grated cheese over the top a few minutes before it is time to serve.
Blend in an electric blender just long enough to make it chunky. Chill and serve.
Boil chicken and pick off the bones. Put chicken in casserole dish. Mix sour cream and soup, then pour over chicken. Crumble 1 pack of Ritz crackers and sprinkle over the top. Dot with margarine. Bake at 350° for 30 minutes.
Mix together and refrigerate this syrup. To make glass, mix 3 tablespoons syrup and add water and ice. For pitcher, all syrup and 4 1/2 cups water. Add lemon and/or orange slices to garnish.
In saucepan, melt butter. Add milk and brown sugar. Bring to a boil. Boil 2 minutes. Cool 30 minutes, then add confectioners sugar and stir until smooth.
Mix softened cream cheese with milk and sugar. Slowly beat in Cool Whip and vanilla until mixed. In a large clear bowl, make 3 layers. Layer 1, cream cheese mixture. Layer 2, cake. Layer 3, cherries (spoon in with juice near edges to see cherries). Continue layers until bowl is full. Last layer should be cream cheese mixture. Garnish with some cherries. Refrigerate overnight.
Pour combined lime juice and jalapeno peppers over chicken and cover; marinate in refrigerator 30 minutes. Drain. Saute onion and pepper in oil until tender. Add chicken; cook 5 to 7 minutes or until chicken is no longer pink. Add remaining ingredients except tortillas, stirring until process cheese product begins to melt. Serve in warm tortillas. Makes 6 servings.
Bring oil and vinegar to a boil. Cool. Pour over remaining ingredients. Refrigerate for 24 hours.
Use juice from pineapple and peaches. Add enough water to make 3 cups. Add the sugar. Freeze, then serve, partly thawed.
Cook cocoa, oleo, Crisco and water in rolling boil. Mix together good and add flour and sugar. Add remaining ingredients. Bake in cookie sheet 20 to 30 minutes.
Beat eggs. Add milk, cheese, sausage and spices. Pour into greased 9 x 13-inch pan. Add bread (may refrigerate overnight). Bake at 350° for 1 hour.
Add all ingredients. Cover and bring to a boil. Simmer for 1 hour, turning the chicken occasionally. Serve the sauce over rice.
Mix first 4 ingredients well. Then garnish with remaining 3 ingredients (float slices or wedges in punch).
In saucepan, heat butter, sugars and milk; stir until dissolved. Stir a few times until it comes to a boil. Cover and let boil 5 minutes without stirring. Remove from heat; add marshmallows and stir until dissolved. Add chocolate in order given, one at a time, until melted. Add vanilla and nuts.
Rinse beans; place in Dutch oven with water. Bring to boil over high heat. Boil 2 minutes. Remove from heat; let stand 1 hour. Add remaining ingredients. Simmer, covered.
Mix cake. Fold in drained blueberries. Bake in greased and floured pan for 1 hour at 325°.
Cream sugar and margarine. Add eggs, 1 at a time. Sift dry ingredients together. Add alternately with buttermilk. Add flavor and coconut. Bake in a greased stem pan at 350° for 50 minutes or 1 hour.
Melt cheese, oleo and cocoa. Add powdered sugar; mix well. Stir in vanilla. Add nuts, if desired. Spread into buttered 9 x 9-inch pan. Chill for 1 hour. Cut into squares. Store in refrigerator.
Grind cranberries and celery. Mix jello with 3 cups of water. Mix with remaining ingredients. Refrigerate.
Mix the sugar, vinegar, salt and celery seed. Add thinly sliced cucumbers and onions, one onion for each 3 cucumbers. Let set in refrigerator at least 3 days, then eat!
Melt caramels, oleo and milk together in double boiler. Take marshmallows and dip in caramel mixture. Then roll in Rice Krispies. Makes 3 to 4 dozen.
Mix clam sauce, bread crumbs, butter and cheese in a medium bowl. Pour into ungreased pie plate. Sprinkle cheese on top. Bake 15 to 20 minutes at 375° or until bubbly. Serve as an hors d'oeuvre with crackers.
Cut squash in half and take seed out. Mix the hamburger and green pepper. Stuff into squash and bake in 350° oven until meat is done. Take out and put cheese on top. Heat until melted.
Preheat oven to 350°. Place chicken (single layer) in baking dish. Spread French dressing over chicken with pastry brush. Sprinkle 2 packages of Lipton onion soup over French dressing. Spread berried cranberry over Lipton onion soup. Place in oven (not covered) for 1 hour. Tastes great served over rice.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. With electric mixer, cream the sugar and butter until fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange juice and orange peel. Combine flour, baking powder, soda and salt. Add to creamed mixture and blend well. Fold in dates and nuts. Spoon batter into pan. Bake 50 to 60 minutes or until pick inserted in center comes out clean. Remove from pan. Cool on rack. Makes 1 loaf.
Combine meat, French dressing, crumbs, onion, 2 beaten eggs, salt and pepper. Shape into oval loaf in shallow baking dish. Bake at 350° for 1 hour. Place on baking sheet or heat-proof platter. Combine potatoes, one beaten egg and Miracle Whip. Frost loaf with mixture. Broil until lightly browned. Garnish with mushrooms and pimento strips. Serves 6 to 8.
Combine first four ingredients. Stir well to dissolve. Add 2 1/2 cups flour and stir well. Add shortening and salt. Place 1/2 to 1 cup of flour on board and knead 100 times, working flour in. Let rise until double in size (about 2 hours). Make into 2 large loaves or three medium loaves or rolls or alligators (cinnamon, nuts, etc.).
Heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in nuts. Spread quickly in buttered pan. Cool; cut into squares.
Put all dry ingredients together. Then add all other liquids and put in well greased tube pan. Bake 1 hour and 20 minutes at 350°. Let cool before removing from pan. Needs no icing.
Empty green beans into 1-quart saucepan. Add water and salt. Bring to a boil. Cook for 7 to 8 minutes or until green beans are just tender. Add green onions, vinegar, oil, dill weed and sugar. Stir to blend. Reheat. Serve hot or chill and serve cold.
Toast bread; break into baking dish. Add 1/2 of milk; let soak. Beat all ingredients together. After milk is warm, add to bread and milk in baking dish. Stir together and bake 30 minutes at 400°. Be sure and put baking dish in pan of water. This is like a custard. Good served with lemon sauce.
Cream the shortening. Gradually add sugars and cream thoroughly. Add eggs and vanilla extract. Stir flour, salt and soda. Gradually add to creamed mixture, mixing well. Press from a cookie press or drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes.
Stir together sugar, cocoa, flour and salt. Whisk in milk. Cook over medium heat, stirring constantly, until thick. Remove from heat. Let cool a few minutes. Whisk in margarine; add vanilla. Keep refrigerated in jar with tight lid. Keeps up to 6 months. Serve warm or cold. Makes about 2 cups.
Cover bottom of 9 x 13 pan with whole graham crackers. Combine in a saucepan margarine, sugar, milk and beaten egg. Cook over medium heat, stirring constantly, to full rolling boil. Cool until warm. Beat in cream cheese.	Add coconut, nuts and graham cracker crumbs. Spread over layer of whole graham crackers, then top with another layer of whole graham crackers.
Add one cup water to two cups seedless raisins, boil five minutes. Cool. Cream one cup shortening adding little by little two cups sugar. Add three eggs, beat well. Add one teaspoon vanilla and cooled raisins. Sift together four cups sifted flour, 1 teaspoon baking powder, one teaspoon soda, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, pinch of salt, mix well then add one cup chopped nuts. Chill dough, drop by teaspoonful on a greased baking sheet. Bake in hot oven (400 degrees) for 12 to 15 minutes.
Combine all fruits and juices. Fill 9 x 13 inch pan or individual molds full. Freeze. Thaw for 30 to 60 minutes before serving. Serves 25.
Melt butter. Mix with frosting mix. Set aside. Beat for 2 minutes: cake mix, sour cream, eggs and 1 mashed banana. Add 1 chopped banana. Pour 1/2 the batter in 9 X 13 greased pan. Sprinkle 1/2 crumbled frosting mixture over batter. Add rest of batter. Top with remaining crumb mixture. Bake at 350° for 35 minutes.
Mix all ingredients together and place in a greased casserole dish. You can mix 2 cups of crushed corn flakes and 1/4 cup melted margarine to put on top or you can use a can of Dundu onions on top. Bake for 45 minutes at 350°.
Precook broccoli or other vegetables a few minutes. Drain. Mix soup, mayonnaise, lemon juice and curry. Butter a 2-quart casserole dish and place broccoli in bottom. Add chicken and cover with soup mixture. Top with grated cheese and crumbs. Bake at 350° for 30 minutes.
Drain artichoke hearts and green chilies. Chop hearts coarsely and dice chilies. Drain pimientos but reserve 2 teaspoons for garnish. In medium bowl, mix first 6 ingredients. Spoon into 1 1/2-quart baking dish and sprinkle with additional Parmesan and reserved pimiento. You can make ahead to this point and cover into refrigerator. Bake uncovered at 325° for 30 minutes until bubbly. Serve with chips. Makes 5 cups.
Combine bacon drippings, onions, carrots and celery in 4 gallon kettle. Cook, covered, 20 minutes. Stir in flour, then other ingredients, except the sliced frankfurters. Simmer, uncovered, 3 hours. After 1 hour, cut meat from bones; chop. Return meat and bones to kettle. Just before serving, remove the bones; add sliced frankfurters to heat and salt to taste. Makes 50 servings.
Combine oil, marmalade, vinegar, mayonnaise, curry powder, salt and red pepper seasoning in 2-cup glass measure. Stir until smooth. Cover with plastic wrap and refrigerate until ready to use.
Combine flour and soda in a medium bowl. Mix well. Set aside. In a large bowl, use an electric mixer to blend the sugar and butter. Add egg and vanilla. Beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chips. Blend at low speed until just combined. Do not overmix. Transfer batter into a greased 8 x 8-inch baking pan and level top with a rubber spatula. Bake at 300° for 35 to 45 minutes. Cool on rack.
Brown together hamburger and onion. Combine remaining ingredients except cheese in a baking dish. Place stripped cheese across top. Bake at 350° until cheese melts and is well browned, about 30 minutes.
Peel and cut potatoes into 1-inch cubes. Cook potatoes covered in 1-inch boiling water until just tender. Drain thoroughly and keep hot. In another saucepan, cook broccoli (that has been washed and broken into small branches) in 1-inch boiling water until crisp-tender. Drain thoroughly and keep hot. In small saucepan combine remaining ingredients, except tomatoes. Bring to just boiling over medium heat, stirring. Arrange potatoes and broccoli in serving dish. Pour hot vinegar mixture over, tossing gently. Garnish with tomatoes. Makes 4 to 6 servings.
Dissolve Jell-O in hot water. Add pineapple. Set aside until syrupy. Grind raw cranberries and measure equal amount of sugar. Mix berries, sugar, chopped apple and nuts. Add to Jell-O mixture. Let set 3 to 4 hours in refrigerator. Will keep up to 2 weeks.
Preheat oven to 350° before baking. Dissolve yeast in one cup warm water. Mix all other ingredients. Let rise double in size. Punch down and half dough. Put in greased loaf pans and bake about 1 hour.
Place apples in buttered 9-inch pie pan; sprinkle with sugar and lemon juice. Combine flour, brown sugar and nutmeg in small bowl. Cut in butter with pastry blender until mixture is crumbly; sprinkle over apples. Bake at 350° for 45 minutes or until juices bubble up and topping is golden. Serve with ice cream. Serves 6.
Chop vegetables into a large pan. Add water to top of vegetables. Cook until it comes to a boil. Add onion soup mix. Boil for 10 minutes. Cut down heat and cook until vegetables are tender. Good alone or with brown rice.
In ceramic or glass bowl, make layer of bulgur. Add olive oil and lemon juice. Layer with vegetables in this order: all ingredients as listed beginning with scallions and ending with cucumbers. Sprinkle vegetable salt and fresh mint over top. Cover loosely for at least 24 hours and up to 2 weeks. Serve on Romaine lettuce or in pita bread. Makes 6 to 8 servings.
Remove stems from mushrooms and chop. Cook sausage and onion. Drain. Combine all ingredients and stuff mushrooms. Sprinkle with Parmesan cheese if desired. Bake at 350° for 10 to 12 minutes.
Melt 1/2 stick of margarine. Dip chicken pieces in melted margarine, then roll in mixture. Bake at 350° for 1 hour 10 minutes or until crispy.
Mix mayonnaise, Worcestershire sauce, salad seasoning and paprika. Stir in cheese, bacon and onion. Spread about 3 tablespoons of the mixture over each slice of bread (less if using party bread). Bake on ungreased baking sheet at 400° for 10 minutes. Cut each slice into quarters. Serve hot. Makes 56 appetizers. This is a family favorite.
Dissolve jello in boiling water. Add sherbet immediately; stir until dissolved. When slightly congealed, add crushed pineapple and nuts. Pour into a mold and chill.
Cut butter into dry ingredients. Blend in egg, milk and vanilla. Roll out on floured surface and cut out. Bake at 400° for 5 to 8 minutes until lightly browned. Decorate with frosting and sprinkles.
In large saucepan, combine corn syrup and sugar. Bring to a boil on medium heat. Stir in peanut butter. Mix well. Stir in Rice Krispies. Mix well and put in greased 9 x 13-inch pan.
Cook noodles with salt and drain. Put egg in cottage cheese and mix well. Brown hamburger meat; drain and add spaghetti sauce. Let simmer 15 minutes.
Place potatoes in a saucepan and cover with water; bring to a boil, Reduce heat; cover and cook for 4 minutes. Add beans; cook 3 to 4 minutes longer or until vegetables are tender. Drain and place in a bowl. Add sausage and onion. In a saucepan, melt butter. Stir in the flour, mustard, salt and pepper until smooth; gradually add the milk. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Stir in the mayonnaise; pour over vegetable mixture and toss to coat. Transfer to a 3 quart baking dish coated with non-stick cooking spray. Cover and bake at 350 degrees for 45 to 50 minutes or until heated through.
Mix pecans, margarine and flour together. Press into an 8 x 10-inch oblong dish. Bake at 300° for 45 minutes. Cool completely. Mix Cool Whip, powdered sugar and cream cheese together. Spread 1/2 of mixture over crust after it has cooled.
Boil sauerkraut in water for 15 minutes; drain and cool. Heat sugar in vinegar until dissolved. Cool; add Wesson oil. Mix all together. Store in refrigerator.
Combine all ingredients. Shape into a ball; roll in parsley flakes. Refrigerate.
Broil onions, mix all ingredients in buttered casserole dish. Top with cheese Ritz crackers.
Combine the ingredients. Put oyster crackers in covered container (Tupperware). Pour liquid over the crackers. Seal and store overnight. Toss occasionally so liquid goes through all crackers. (You can make in the morning as long as you toss, so liquid goes over all crackers.)
Mix all ingredients together. Roll in small balls and bake 20 minutes at 350°. Makes 3 or 4 dozen.
Pour pie filling and pineapple in a 9 x 13-inch pan. Blend slightly. Sprinkle dry cake mix over fruit mixture. Dot with margarine. Bake at 375° for 45 to 50 minutes or until golden brown. Serves 12.
Give her a face, eyeballs and a nose. And a whole body and put icing clothes on it. Spray pans so the cake won't stick. Put red looking cake mix in it. Put it in the oven at 200° cause I don't like my cake to hot and you gotta cook cakes. You let it cool and put flowers on Barbie's clothes. Eat with lots of cold milk.
Mix together and pour into 9-inch pie crust. Top with second crust. Put several 1-inch slits in top crust. May brush with egg, if desired. Bake at 375° for 40 minutes. Cool 10 minutes before slicing.
Bring first 3 ingredients to boil until caramel color; pour this on large cookie sheet and spread thin. Pour in chocolate chips and pecans.
Chop cabbage and spread in greased 9 x 13-inch pan. Brown meat; stir in rice, salt and pepper. Spoon over cabbage. Heat tomato soup and water to boiling. Pour over all ingredients. Sprinkle with Parmesan cheese. Cover with foil. Bake 1 1/2 hours at 350° (Note: Reduce oven to 300° after first hour). Fluff with fork before serving.
Combine fruit, marshmallows and sour cream. Fold in whipped topping. Chill several hours or overnight. Serves 6 to 8.
Mix and make meat balls and add 1 small jar of grape jelly and 2 bottles of chili sauce. Cook for 1 hour or maybe a little longer in 375° oven.
Mix all ingredients together, except the whipping cream. Whip the whipping cream (in a separate bowl) until peaks form. Fold the cream gently into the mixture of crab meat. Spoon mixture into mold. Refrigerate until firm, (usually about 8 hours). Serve with assorted crackers.
Preheat oven to 325°. Brown ground beef; drain. Mix in corn, green beans, cream soup and 3/4 package of cheese. Put into a lightly greased 9 x 13 pan; cover with single layer of Tater Tots and bake at 325° for 40 minutes. Remove and add the remaining cheese to top of Tater Tots. Bake until cheese is melted and Tots are brown.
Combine melted butter, cocoa and salt. Add milk and vanilla. Mix into sugar in 3 parts. Mix until smooth and glossy.
Mix 2 cups cookie crumbs, 1/4 cup sugar and margarine; press into a 13 x 9-inch pan. Refrigerate.
Mix flour, nuts and margarine and spread in 9 x 13-inch baking pan. Press mixture down with fork. Bake at 350° for 20 minutes. Cool.
Sprinkle jello powder on cottage cheese and mix until jello is dissolved. Add drained pineapple and mix. Then add Cool Whip and stir until all ingredients are blended thoroughly. Pour into jello mold and chill until firm.
Place Veg-All in casserole dish. Melt Cheez Whiz with 1/2 stick of margarine. Pour over Veg-All. Crumble crackers in a bowl with 1/2 stick of margarine. Crumble on top of Veg-All mixture. Bake for 25 minutes at 350°.
Pour boiling water over cucumbers for 4 days. Drain well each time. On fifth day, make syrup and pour over for 4 days, drain and bring to boil each day. Can pickles ninth day.
Cook together sugar, water, jello and flour in a heavy saucepan until thick. Put strawberries in crust and pour jello mixture on top. Chill and top with whipped cream.
Mix all the ingredients together and pour into an 8 1/2-inch square casserole. Bake, uncovered, at 450° for 10 minutes. Serves 6.
Mix and pour in greased pan. Bake at 450° for 20-25 minutes.
Mix in bowl. Put in Ziploc bag; knead. Let stand for 15 minutes. Pour out. Cut with cookie cutter and punch hole for ribbon. Let dry on newspaper for 24 hours or bake 2 hours in 200° to 250° oven. Makes approximately 24.
Mix all ingredients except vanilla in saucepan. Cover and cook slowly until mixture boils. Remove cover and cook without stirring until a little dropped into cold water forms a soft ball. Remove from heat, let stand until cool. Add vanilla. Beat until thick enough to spread.
Grind peppers in food chopper (using gloves or in blender without gloves). If too hot for taste, decrease amount. Bring sugar and vinegar to boil. Add ground peppers. Bring to rolling boil. Remove from heat for 5 minutes; add Certo and pour in sterilized jars. Cover with melted paraffin.
Saute beef, carrots and onion in oil over high heat until beef is browned, 3 to 5 minutes. Add bouillon cube, water, wine and seasonings. Bring to a full boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Stir or place in serving dish and sprinkle with parsley. Makes 4 servings, each less than 350 calories.
Wash potatoes and place in large pot. Cover with water and bring to a boil over medium to high heat. Reduce heat to low and cook until the potatoes are tender. About 15 minutes. Drain potatoes and transfer to large serving bowl. Immediately add garlic, oregano, salt, cheese and butter. Blend thoroughly with the whip attachment of an electric mixer. Serves 4.
Heat fruit cocktail to boiling. Stir in jello and boil for 2 minutes. Pour into bowl and chill until set, but not real firm.
Boil chicken until done. When cooled off, debone. In medium size bowl, add soup, milk and chicken; mix well. Gently stir in mixed vegetables. Add salt and pepper to taste. Add to pie crust lined pan. Top with other pie crust. Bake at 350° for 40 minutes or until brown. This is wonderful!
In bowl 1, mix flour, soda and salt. In bowl 2, mix margarine and sugar. In (large) bowl 3, mix bananas, eggs and sour cream. Mix flour and sugar mixture, 1 cup at a time, to banana mixture. Divide into 3 loaf pans and bake at 350° about 1 hour and 15 minutes.
Boil raisins in water until almost dry. Beat sugar, shortening, vanilla, eggs and salt well. Add raisins. Add flour and soda. Mix well. (Add more flour if necessary; sometimes it will take more if raisins are wetter.) Make small balls of dough. Roll in sugar. Bake at 350° for 12 to 15 minutes.
Bring sugar, oleo and corn syrup to boil, stirring constantly. Boil 10 to 15 minutes, or until mixture turns light caramel color (290° on a candy thermometer). Remove from heat. Stir in vanilla. Pour over popcorn and peanuts on lightly greased baking sheet. Toss with 2 large spoons until all are coated. Cool. Break into pieces and store in plastic bags.