HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat oleo and sugar together. Add the remaining ingredients and pour into an unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix graham cracker crumbs as you would for crusts and pat into buttered 13 x 9 x 2-inch pan.
Mix Eagle Brand milk and lemonade well. Then fold in Cool Whip. Pour into crust and let set in refrigerator.
Melt butter but do not brown. Add flour and gradually stir in milk. Add chopped onion, almonds, sugar, salt and pepper. Cook together for 15 minutes over low heat. Before serving fold in horseradish and if desired enrich with a little butter or cream.
Cream oleo and sugar; add flour. Beat in milk, eggs and vanilla. Pour into unbaked pie shell and bake at 375° for 15 minutes. Reduce heat to 325° and continue baking for 45 minutes.
Mix together and spread on deep platter or big plate: cream cheese and sour cream. Top in layers the finely chopped onion, green pepper, tomato, 1/2 cup grated cheese and salsa. Use tortilla chips for dipping.
Bake pie shell. In double boiler, heat water, lemon rind and juice, sugar and salt. Let sugar dissolve thoroughly. When real hot, pour over egg yolks which have been beaten until thick. Return to double boiler; cook until thick custard. Remove from heat and add gelatin. Beat egg whites until stiff and dry, gradually adding another 1/2 cup of sugar. Fold into custard and brown in oven.
Heat olive oil in a non-reactive medium saucepan over medium heat. Add the onion and saute until translucent (5 minutes). Add tomatoes, crushing against the side of the pan, and cook until water evaporates and tomatoes thicken, about 15 minutes. Add zucchini, potato and enough water to cover the mixture by about 2-inches. Bring to a boil. Reduce the heat to a simmer; season with salt and pepper. Continue cooking until vegetables are tender, about 20 minutes.
Mix together first 5 ingredients and put in Pyrex dish. Mix crackers and butter together and pour on top. Bake at 350° for 30 minutes. Serve with baked ham.
Mix together well. Pour into buttered casserole dish and top with pie crust or small biscuits. Bake until crust or biscuits are done at 375°.
In a bowl combine salt, flour, baking powder, and soda. In another bowl, combine sugar, oil and eggs. Beat vigorously until frothy. Add bananas and blend thoroughly. Fold into flour mixture until blended. Pour into a greased bread pan. Bake at 325° for 1 hour, until crust is brown. Use a toothpick to test for doneness (may require 15 to 20 minutes longer). Remove pan to a rack. Let stand 10 minutes. Invert pan. Cut into 1 inch slices. Yields 1 loaf.
Preheat oven to 300°. Into a blender or a large bowl, put turnip, salt, pepper, sugar, butter, milk, egg and a sprinkle of nutmeg. Blend or beat well. Turn into a buttered mold. Cover with crushed cornflakes and dot with butter. Bake for 1 1/2 hours. Makes 4 servings.
Cream together eggs, sugar, vanilla and salt. Add flour and baking powder. Heat until very hot the milk and butter or oleo. Add to above ingredients. Bake 30 minutes at 350° in greased and floured pans (2 layer pans or loaf (sheet) pan).
Saute onion in oil. Add meat and brown; drain excess fat. Add spaghetti sauce. Simmer; cook noodles. Drain. Cool in cold water. Add salt and pepper to taste. Layer noodles, meat and cheeses. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350° until cheese is melted.
Mix in casserole and bake for 45 to 50 minutes at 350°. Variation: Add 1 can mushroom slices.
Melt butter in cake pan. Mix all remaining ingredients except spinach and cheese with mixer. Fold in spinach and cheese. Pour into cake pan over melted butter. Sprinkle seasoned salt on top. Bake at 375° for 45 minutes. Cool before cutting.
In an 8 x 8 glass casserole dish, melt the butter in the microwave. Add flour, milk, sugar and cinnamon and stir slightly. Add can of fruit (liquid and all) and do not stir. Bake in 375° oven for 45 minutes or until top begins to brown. Serve plain or with ice cream. Makes 6 to 8 servings. ENJOY.
Preheat oven to 325°. In a small bowl, combine flour, baking soda and salt; set aside. In a small saucepan, combine butter, sugar and water. Bring just to a boil, then remove from heat. Add 1 package semi-sweet morsels and vanilla. Stir until morsels melt and mixture is smooth. Transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour mixture. Stir in remaining package of morsels and nuts (optional). Spread into greased 9 x 13-inch baking pan. Bake 50 to 60 minutes. Cool completely before cutting.
Mix together eggs, oil and vanilla until well blended. Stir in flour and sugar. Lastly, stir in diced apple. Bake in lightly greased 9 x 13-inch pan for 45 minutes at 350°.
Cream margarine and Crisco. Add sugar and egg yolks, one at a time. Mix in dry ingredients alternately with buttermilk. Add vanilla, nuts, coconut and egg whites. Bake in three layers at 350° for 25 minutes.
Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onions. Refrigerate until chilled. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad; toss and refrigerate 10 to 15 minutes before serving.
Boil all except oleo for 5 minutes. Add oleo and set aside to cool.
Blend all ingredients, except salt and pepper, in blender and puree until almost smooth. You may have to blend in batches. Pour into saucepan and heat slowly, stirring often, until almost a boil. Season with salt and pepper. This can be served hot or cold. Garnish with parsley or dill sprigs. Pass the croutons. This is a wonderful way to use all those cucumbers in the garden.
Drain all vegetables. Mix together with 1/2 cup sugar, 1/2 cup vinegar and 1/4 cup oil.
In small bowl of 1/4 cup warm water, sprinkle active yeast on top; stir to dissolve. Set aside. In a medium bowl, combine remaining 2 1/2 cups warm water, brown sugar and vegetable oil. Stir in whole wheat flour and 1 cup white flour; beat well. Stir in dissolved yeast. Add 3 more cups of white flour to make a moderately stiff dough.
Cook carrots in salt water until medium done. Rinse. Arrange layers of carrots, green pepper and onion in bowl. Combine remaining ingredients in saucepan. Bring to boil, stirring until thoroughly blended. Pour sauce over carrot mixture. Refrigerate until flavor is absorbed.
Place bacon strips on broiler pan. Broil 3 to 5 minutes per side. Watch closely. Remove from broiler and place on paper towel to drain off excess fat. Cover a 2-quart casserole with cooking spray; set aside. In large bowl, combine molasses, brown sugar and barbecue sauce. Mix well. Add beans and stir gently to blend. Place several strips of bacon on bottom of casserole. Spoon beans in casserole to cover bacon strips. Add bacon to cover beans. Repeat process until all the beans and bacon have been used. Bake at 350° for 20 minutes or until bubbly.
In large bowl, cream butter with sugar until light and fluffy. Beat in eggs. Mix flour, soda and salt; add to creamed mixture alternately with bananas and milk. Stir in oats and raisins. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour or until tests done. Cool 10 minutes; turn out of pan, then cool completely.
Place milk, candy bars and marshmallows in top pan of double boiler and melt; cool completely. Fold half of Cool Whip into chocolate mixture. Pour into pie crust; top with remaining Cool Whip and chill in refrigerator for at least 3 hours before serving.
Combine all ingredients in blender. Shake well before serving. This is especially good on spinach salad and strawberries.
Mix peanut butter and cornflakes. Slice the apples. Spread the peanut butter mixture on each of the apple slices.
Cream Cheese Mixture: Soften the cream cheese and butter; beat together. Add sugar, 2 eggs, flour and vanilla; beat until smooth. Set aside.
Preheat oven to 350°. Cream the flour, margarine and confectioners sugar. Press evenly into ungreased 8 x 8 x 2-inch pan. Bake for 20 minutes. Beat other ingredients until light and fluffy; pour over hot crust. Bake for 25 minutes. Cool.
Combine tomatoes, Brie, basil, garlic, 1 cup olive oil and salt and pepper in a bowl. Prepare 2 hours before serving. Bring 6-quarts water to boil. Add 1 tablespoon olive oil. Add linguine. Drain pasta, and toss with tomato mixture.
In medium bowl, combine ingredients. Mix well. Cover and chill. Makes 4 cups.
Prepare the chicken. Put oil in pan and heat. Put chicken in oil and cook. While cooking, add a generous amount of pepper and two big teaspoons of crushed garlic. Stir, cover and let cook. Prepare the broccoli and steam. Prepare the noodles and drain.
To Microwave: In 1-quart microwavable bowl, combine sour cream, cream cheese and mustard. Stir in artichokes, pepper and chili powder. Cover with wax paper. Microwave on High for 5 minutes or until hot, stirring halfway through. Garnish with green onions. Serve with vegetables, crackers, tortillas or potato chips.
In saucepan, combine first three ingredients. Slowly add boiling water, stirring constantly to avoid lumps. Simmer stirring about 5 minutes or until clear and thickened. Remove from heat. Stir in butter and rest of ingredients. Makes 1 cup.
Brown meat in butter. Add mushrooms, including water. Stir in flour. Add onion soup and gradually add water. Simmer covered 10 minutes. While simmering, prepare noodles. Add sour cream to meat. Serve over hot noodles.
Put apples and water in a deep baking dish (well buttered). Mix with a fork the flour, white or brown sugar, cinnamon, butter and salt. Spread over apples. Bake at 350° until apples are tender and the crust is brown, about 30 minutes.
Mix beet juice; stir vinegar and remaining ingredients together. Bring to a boil. Pour hot spice mixture over eggs and beets; cover and refrigerate at least 12 hours to allow eggs to flavor.
Mix all the ingredients and place half in a baking dish. Cover with pastry. Then add the rest of the mixture and cover with more pastry. (Frozen pie shells make good pastry.) Bake until pastry is golden brown at 400°.
Mix first 5 ingredients; cook 1 minute. Remove from heat and add other ingredients. Mix well and drop on wax paper.
Combine all ingredients. Refrigerate 24 hours before serving. Serves 8 to 10.
Mix the wet ingredients and the dry ingredients separately, then mix them together. Bake at 350° for 1 hour in a loaf pan or bake at 350° for 20 minutes in muffin pans.
Brown sausage; drain and set aside. Beat eggs thoroughly. Add milk, salt, mustard and bread; mix. Add cheese and sausage and mix well. Bake in buttered pan (9 x 13-inch) for 45 minutes at 350°.
Sift sugar and cocoa together. Mix rest of ingredients. Add sugar and cocoa; blend well. Pour into a 9-inch pie shell and bake in 325° oven for 45 minutes.
Melt chocolate chips and butter together, then cool. Add marshmallows. Sprinkle flaked coconut onto a sheet of waxed paper. Spread one-third of the chocolate/marshmallow mixture onto the coconut. Roll up into a cylinder shape. Repeat twice, until you have three cylinders. Chill. Slice to serve.
Prepare cake according to directions using two 8-inch cake pans. Cool and split layers. Combine sugar and cornstarch in a saucepan. Add peaches and water. Cook over medium heat, stirring constantly until smooth and thickened. Cool completely. Combine whipping cream and powdered sugar in a medium mixing bowl. Beat until stiff peaks form. Spoon 1/3 of peach filling over split layer of cake. Spread 1/2 cup sour cream over filling. Repeat procedure with remaining cake layers, peach filling and sour cream, ending with remaining cake layer. Frost with sweetened whipped cream and garnish with fresh peach slices.
Cream sugar and shortening. Add eggs, one at a time. Mix well. Add vanilla, flour, soda and buttermilk. Alternate flour and buttermilk while mixing. Fold in 2 cups raw rhubarb. Bake in greased 9 x 13-inch pan at 350° for 40 minutes.
Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then in flour mixture. In skillet, brown chicken in margarine. Dissolve bouillon in boiling water; add with remaining lemon juice to skillet. Cover; simmer 20 minutes or until tender. Serves 4.
Place each chicken breast between 2 sheets of wax paper; flatten to 1/2-inch thickness using a meat mallet or rolling pin. Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Sprinkle with 2 tablespoons of parsley. Roll up lengthwise and secure with wooden picks. Combine bread crumbs, paprika, salt and pepper. Dip each chicken breast in milk. Roll in bread crumb mixture. Place chicken in a 12 x 8 x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Sprinkle with chopped parsley, if desired. Makes 6 servings.
*Wheat, if you can find them or homemade noodles, if you prefer and know how.
Separate biscuits; cut each into thirds. Wrap dough around cheese cubes. Seal well. Fry in hot fat, 2 to 3 minutes until brown. Drain on towel. Yields 30 appetizers.
Melt cream cheese in soup. Add mayonnaise and let cool. Heat jello in water and mix soup mixture into jello with electric beater. Add 1 can shrimp or tuna. Chill 2 hours.
Cut 3-inch lengthwise slit in thickest part of each piece of chicken breast. Cut cheese into 4 sticks and insert one into slit of each piece. Close with a toothpick. Place breast pieces, bone side down, in a microwavable dish. Brush with egg. Combine remaining ingredients and sprinkle over chicken. Microwave 12 minutes, rotating once if you do not have a turntable to use.
Preheat oven to 375°. Combine oatmeal and buttermilk in large bowl. Let stand a few minutes. Add other ingredients to mixture; mix well. Spray muffin pan with Pam or use muffin cups. If so, put 3 drops of oil in each cup. Fill each cup full. Bake 15 minutes. Test with toothpick for doneness.
Remove seeds and membrane from green peppers. Precook in salted, boiling water 5 minutes. Sprinkle inside with salt; place in baking dish.
Brown meat in shortening in skillet. Drain off fat. Add remaining ingredients. Cover and simmer 1 1/2 to 2 hours until tender.
Brown meat, drain fat, add sprouts, chestnuts, and onions and simmer for a few minutes. Add gravy and remove from heat Place in fridge for 1 hour.
Line a 10 x 15-inch cookie sheet. Melt 1 cup butter and brown sugar. Boil for 4 minutes. Line tray with saltine crackers. Drizzle the butter-sugar mixture on top of crackers and spread. Bake 5 minutes at 350°. Drop the chocolate chips on top. When melted, smooth over and sprinkle with chopped nuts. Freeze for 15 minutes. Break apart.
Put meat in oblong baking dish. Pour remaining ingredients over top of meat. Cover with foil; bake at 350° for 4 hours, or until meat is tender.
Lay crescent rolls out flat on jelly roll pan. Bake 10 minutes. Cool. Beat cream cheese. Add salad dressing and dry Ranch mix. Spread over rolls. Chop vegetables and layer over top of cheese. Cut into bars.
Dissolve yeast in warm water and set aside. Mix Crisco and boiling water; let melt. Add sugar, salt, eggs, yeast and flour. Mix well. Refrigerate overnight, covered. The next day, divide dough into 2 equal parts. Roll out 1/4 inch thick. Cut with biscuit cutter. Dip each biscuit into melted butter, one at a time. Line Bundt pan with biscuits on end and cover with a damp towel. Let rise 2 to 3 hours. Bake at 350° for 30 minutes or until brown.
Heat chili on medium until it bubbles. Fill tortilla with chili and cheese. Fold ends of tortilla up about 1 1/2 inches and roll into a burrito. Top with lettuce, tomatoes, onions, cheese, sour cream and salsa. Serve with a fork!!!
Beat egg yolks; gradually add 1 cup sugar and the salt, beating constantly. Gradually add milk and cream. Cook over hot water, stirring constantly until mixture thickens and coats spoon. Cool. Add	vanilla and chill. To serve, beat egg whites until foamy. Gradually beat in remaining 1/2 cup sugar and fold into chilled custard. Spoon into chilled punch bowl and sprinkle with nutmeg. Yield: 4 quarts or 30 servings.
In large, shallow non-aluminum baking dish or plastic bag, pour 1/2 cup Italian dressing over steak. Cover, or close bag, and marinate in refrigerator, turning occasionally, 3 to 24 hours. Remove steak from marinade, discarding marinade. Grill or broil steak, turning once and brushing frequently with remaining dressing, until steak is done. Makes about 8 servings.
Mix butter and powdered sugar. Cream thoroughly. Add beaten egg yolks, vanilla and chocolate. Mix thoroughly. Add egg whites. Beat all together.
Mix sugar and water and boil together until syrup spins a thread, then continue cooking slowly until mixture reaches soft ball stage. Remove from heat. Add grated orange rind and stir until foamy. Stir in shelled pecans, being sure candy coats each one. Pour onto lightly greased dish. Nuts may be separated using 2 forks while candy is still warm or you may let candy cool and harden, then break into lumps.
Put ham in just enough water to cover. Boil until meat falls off the bone. Remove bone, then add the onions and potatoes. Cook until potatoes are done and the water has cooked down some. Take a potato masher and squash the potatoes until crumbled, not mashed. Add milk. Add salt and pepper to taste.
Preheat oven to 325°. In a small bowl, combine 1/2 cup sugar, cocoa and cinnamon. Set aside. In large mixing bowl, cream butter. Beat in cream cheese, 1 1/2 cups sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour, baking powder and raisins, stirring until smooth. Generously grease a 10-inch tube pan and sprinkle pecans over bottom. Spoon 1/2 batter into pan. Cover with 1/2 cup cinnamon-cocoa mixture. Spoon remaining batter into pan. Top with remaining cinnamon-cocoa mixture. Bake at 325° for 65 to 75 minutes or until done. Cool in pan for 15 minutes. Invert cake onto wire rack to finish cooling. Serves 12 to 16.
Rinse chicken and pat dry. On a plate, spoon the 2 tablespoons olive oil. Roll chicken in oil. On another plate, put bread crumbs and salt and pepper. Roll chicken that was in the oil into bread crumbs. Pour remaining oil from plate onto bottom of glass baking pan. Place chicken in pan.
Mix all ingredients well. Bake in shallow greased pan at 350° for 45 minutes. Serve warm.
Cube cheese; mix all ingredients. Melt slowly in microwave on High. Serve over nacho chips.
Bring sugar and syrup to a boil. Remove from heat. Add peanut butter. Add Rice Krispies and stir, mixing well. Pat lightly in a buttered 9 x 13-inch pan.
Crumble ground beef in large glass bowl. Cook at high 2 to 3 minutes or until beef is browned; stir once. Drain. Stir in spaghetti sauce, oregano and garlic powder. Cook at high 4 to 5 minutes or until bubbly. Meanwhile, combine Ricotta cheese, egg, salt and pepper. Spoon 1/2 cup sauce into 12 x 8-inch dish. Alternately layer noodles, egg mixture, Mozzarella cheese and sauce, forming 3 layers. Yield: 6 servings.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan. Into large bowl mix first 11 ingredients. Mix at low until just mixed. Increase to high for 4 minutes, scraping bowl. With rubber spatula fold in carrots, walnuts and raisins. Spoon into prepared pan. Bake for 55 to 60 minutes, until toothpick inserted in center comes out clean. Cool on a wire rack 10 minutes. Remove from pan. Let cool completely. Sprinkle with confectioners sugar.
In a large frying pan, scramble and brown meat and onions. Add flour, bouillon, soy sauce. Mix well. Add vegetables and mushrooms. Add water and let simmer until thickened to desired thickness. Serve over mashed potatoes or rice.
Mix and bake cake mix as directed on package in a 13 x 9-inch pan. Immediately after removing from oven, poke holes in 1-inch intervals with the handle of a wooden spoon. Pour Eagle Brand condensed milk and caramel ice cream toping over cake. Refrigerate overnight. Top with Cool Whip and crushed Heath bars. Better served at room temperature.
Mix all ingredients except melted chocolate chips. Divide dough. Place dough on waxed paper. Put another sheet of waxed paper on top and roll dough in 15 x 8 x 1/4-inch rectangle.
Brown hamburger slightly with shortening. Put into large baking dish. Add rest of ingredients. Mix and bake at 350° for 1 hour. Top with noodles. Noodles may be added last 15 minutes.
Tear lettuce into bowl; wash and allow to dry. Dressing: Into food process or blender, place mustard, oil, crushed garlic, red wine vinegar and anchovies. Blend until fully mixed. Toss over lettuce and serve with croutons and grated Parmesan cheese.
Heat all meats, corn and tomatoes. Add to potatoes and onion. Season to taste. Simmer on top of stove for about 1 hour or in crock-pot on low for several hours.
Shape into loaf and place in well-greased pan. Place sliced carrots around meat. Cover and cook 45 minutes to 1 hour at 350°. Add sliced or quartered potatoes and cover. Bake 30 more minutes or until potatoes are done. Remove cover and brown, approximately 10 minutes.
Combine sugar, corn syrup and margarine in a 4 cup glass measure cup. Place in microwave oven and bring to a boil on High for 2 to 4 minutes. Stir in baking soda. Spray small grocery type bag with Pam and put 3 quarts of popped corn into bag and pour hot mixture over corn in bag. Place in microwave on High for 1 1/2 minutes. Shake; microwave 1 1/2 minutes. Shake. Place in microwave on Roast/Medium for 1/2 to 1 minute. Shake; microwave 1/2 minute again. Spread on hot cookie sheet.
Spray 9 x 13-inch casserole with Pam. Moisten 3/4 of the stuffing mix with some of the chicken broth. Pat down evenly in casserole. Place diced chicken on top. In medium size bowl, combine soup and 1/2 soup can of white wine. Mix sour cream, mushrooms, green onions, salt and pepper; pour over chicken. Mix remaining stuffing mix with 1 stick butter. Sprinkle over top of casserole. Bake at 350° for about 30 minutes. Serves 6 to 8.
Heat oven to 375°. Mix all ingredients. Shape into 3/4-inch balls. Place about 2-inches apart on greased cookie sheet. Bake until set, 15 to 18 minutes. Makes about 6 dozen appetizers.
Spoon garlic mashed potatoes evenly into 4 lightly greased, 4-inch gratin dishes, reserving 3/4 cup mashed potatoes. Set aside. Melt butter in a large saucepan. Add half of potatoes in a single layer and cook 2 minutes on each side or until tender. Drain on paper towels. Repeat procedure with remaining potatoes. Layer potato slices around outside edges of mashed potatoes, forming circles. Roll reserved mashed potatoes into balls, placing in center. Coat gratins with cooking spray and sprinkle evenly with Parmesan cheese. Bake at 400° for 10 minutes or until lightly browned. Garnish with chives. (Three cups regular mashed potatoes can be substituted.)
Melt butter and saut onion. Add rice and saut until rice turns golden (about 3 minutes). Put in casserole dish. Add remaining ingredients, all the juice. Bake at 375° for 50 minutes. Cook until moisture is gone. Do not overcook.
Combine 1/2 cup dried cranberries, 1/2 cup nuts, ginger, orange peel, orange juice and cream cheese. Shape into ball; wrap in plastic wrap and chill 1 hour. Roll sides of ball in 1/2 cup chopped nuts and press 1/2 cup dried cranberries into top. Serve with crackers and celery sticks. Fat-free cream cheese works well.
Boil the chicken in salted water until tender. Remove from bones and cut in small pieces. Brown sausage and drain. Combine all ingredients. Place in a 9 x 13-inch casserole dish and bake at 350° for 45 to 50 minutes.
Brown the chicken breasts in the olive oil in a large skillet. Remove the chicken from the skillet. Cook and stir the vegetables and garlic in the same skillet over medium heat 4 to 5 minutes or until tender. Stir in the sauce and white wine, then add the chicken and cover. Reduce the heat to low and simmer 20 minutes. Season as desired with salt and pepper. Prepare the angel hair pasta as directed on package. Serve the chicken breasts and sauce over the pasta and sprinkle with parsley. This recipe makes 4 servings with a preparation time of 15 minutes and a cooking time of 30 minutes.
In a 3-quart saucepan, combine soup, cream cheese and milk. Heat. Add cooked macaroni, vegetables and Parmesan cheese. Heat thoroughly and serve. Very good!