HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend first 2 ingredients until thick. Blend Eagle Brand milk and Cool Whip with pudding mixture. Layer pudding mixture with bananas and vanilla wafers. The best ever!!!
Saute ground pork or beef and pour off the fat. Meanwhile, in a separate pan, saute onions in margarine, then add turnips or rutabagas. Cook down (may need to add some water). Fold in the cooked meat and season with salt, pepper and sugar.
Combine raisins, coffee and cinnamon; let stand. Cream shortening and sugar. Add eggs one at a time, beating well after each addition. Mix and sift flour, baking powder, soda and salt. Add to cake batter. Last, add cinnamon and raisins. Spread batter in jelly roll pan, 15 x 10 x 1-inch. Bake at 350° for about 20 minutes. Spread with glaze of confectioners sugar and coffee while still warm.
Preheat oven to 325°. Chop fruit and nuts and combine. Mix dry ingredients over fruit. Cream the oleo and sugar until fluffy. Add egg and mix. Slowly add flour/fruit mixture to blend. Drop by heaping teaspoonfuls onto cookie sheet. Bake 12 to 15 minutes until light brown.
Mix sliced peaches and 1/2 cup sugar to sweeten and set aside. Mix melted oleo, 1/2 cup sugar, flour, milk and baking powder together for a smooth cake like batter. Pour batter in a 2-quart baking dish. Pour sweetened peaches over top. Do not stir. Bake at 350° for 1 hour. Yields 6 servings. Is delicious.
Preheat oven to 350°. Cook butter over medium heat just until light brown; watch closely, butter burns easily. Mix sugar, nuts and flour together. Gently stir in egg whites, then hot butter. Generously butter petite heart pan. Fill each pan halfway. Bake at 350° for 12 to 15 minutes. Remove immediately from pan. (Sides may need to be loosened with a spatula.)
Slice cookie roll and layer on pizza pan. Bake and cool. Mix cream cheese, sugar and vanilla. Spread over the cooled crust. Layer with sliced fruit of your choice.
Put in a large bowl the shortening, sugar, egg and molasses. Beat on medium speed. Add dry ingredients. Beat until blended. Drop by teaspoonful onto greased cookie sheet. Bake 12 minutes at 350°. Makes 3 1/2 dozen.
Sift flour with baking soda and salt. Mix shortening, sugar and eggs until creamy. Blend in flour mixture alternately with buttermilk and vinegar. Stir in pecans, cherries and dates. Refrigerate 1 hour. Bake at 400° on greased cookie sheet. Drop 1 rounded teaspoonful of dough 2-inches apart. Top each with pecan half. Bake 8 to 10 minutes. Makes about 8 dozen.
Preheat oven to 350°. Cook rice according to directions. In a large saucepan, melt butter and saute onion until tender. Add mushrooms and saute 1 minute. Add flour and stir. Add chicken stock, lemon juice and wine. Stir slowly until mixture thickens. Add parsley, tarragon and cheese and stir. Combine cooked rice, shrimp and sauce. Spoon into 2-quart casserole and bake, uncovered, for 30 minutes. Cover and cook 15 minutes more, if needed. Serves 8 to 10.
Mix all ingredients in small casserole. Sprinkle top with slivered almonds. Bake at 325° until bubbly. Serve with crackers.
Mix flour, margarine and pecans and bake 15 minutes at 350°. Cool and add confectioners sugar mixed with softened cream cheese. Spread this over crust. Top with blueberry pie filling. Finish with Cool Whip. Top with chopped nuts and cherries if you like.
About 1 hour before serving, melt butter in a 425° oven in a pan large enough to lay pieces in a single layer. Combine flour, salt, paprika and pepper and coat chicken evenly. Place skin-side down in melted butter. Bake for 30 minutes, turn and bake 15 minutes longer or until chicken is done.
Mix water and coffee. Add boiling water and combine thoroughly. Let cool completely. Add vodka and pour into a 1/2-gallon jar. Drop in vanilla bean. Cover and let stand for 30 days (under the sink). Strain and use.
Grind peppers and onions together; pour boiling water over all. Let set 1/2 hour. Drain in colander. Place in pot and add sugar, flour, vinegar, prepared mustard and margarine or butter. Cook for 20 minutes, stirring constantly. Place in sterilized jars and seal.
Chill ingredients in refrigerator the day before opening. Mold ice ring with slices of lemon, lime and mint. Combine ginger ale and apple juice and pour in punch bowl. Center ice ring in the center.
Brown meat; drain well. Add all ingredients; mix well. Put in casserole and bake 30 minutes at 350°. Cover top with mild, grated cheese. Put back in oven until cheese is melted.
Cook broccoli and rice. Saute onion in melted oleo. Add soup and Cheez Whiz. Stir until well blended. Add rice and broccoli. Mix. Pour into casserole dish. Top with cracker crumb topping. Bake at 375° approximately 20 to 25 minutes.
Pour 2 cups boiling water over Jello. Add 1/2 cup cold water and 1/2 cup juice from strawberries. Mix and let gel set till soft. After set, beat with electric mixer till very fluffy, about 3 minutes. Add strawberries and beat some more. Fold in Cool Whip. Using a loaf pan, layer, starting with Jello mix, then cake, and repeat ending up with Jello mix. Chill overnight or 24 hours. Enough Jello may be put in bottom of pan chilled stiffly for a nicer look when serving (about 3/4 c.). You may add 1/2 c. chopped maraschino cherries on top.
Cut fruits and nuts coarsely and flour with 1 cup of flour (reserve some fruits and nuts whole for decorating). Cream sugar and butter in mixer; add eggs 1 at a time. Add flour, spices and wine, alternating. Add jam and stir. Add fruits and nuts; stir. Preheat oven to 250°. Grease 2 tube pans and line with brown paper bag. Bake 3 hours. Decorate 1 hour before done. Let stand in pans overnight.
Dice onion; brown in a heavy skillet, using lard or oil. When onion is almost brown, add sugar and salt. Finish browning. Add tomatoes; cook to a thick sauce.
Mix first 4 ingredients, then add remaining ingredients. Mix in margarine (melted). Bake in a greased and floured 9 x 13-inch pan at 300° to 325° for 1 hour.
Chop ingredients, add to Ro-Tel. Makes a great appetizer for Mexican dishes. Serve with chips.
Cook potatoes with skins. Next day, mash well with salt, eggs and flour. Mix all together. Brown bread crumbs with a little margarine in frying pan. Put some in middle of potato dumplings, roll in flour and press together. Good to form dumplings. Bring some water to a boil with a little salt. Put wire basket in pan. Drop dumplings in hot water. When they rise to top, let them boil 3 minutes. Remove. Next day, cut dumplings in half and brown in frypan. Pour gravy and meat over them.
Squeeze thawed spinach thoroughly, until dry. Combine dry soup mix, sour cream and mayonnaise, blending all ingredients well. Add coarsely chopped water chestnuts and scallions to mixture. Mix well and refrigerate. Makes 4 cups.
Combine onion, basil and parsley and saute in oleo and olive oil. Add cooked spaghetti and stir until well coated.
Mix all ingredients together. Cook on medium heat, stirring constantly, until thick. Pour into unbaked pie shell. Bake 35 minutes at 350°.
Bring vinegar, sugar, salt and spices to a boil; pour over zucchini and onion and let stand 1 hour. Bring to a boil; cook for 3 minutes (do not overcook). Pack in hot, sterilized jars. Process at 212° for 5 minutes.
Mix pudding as directed on box. Add Cool Whip and cream cheese; mix until lumps are almost gone. In a long casserole dish, put a layer of graham crackers, layer of pudding mix, then a layer of cherries. Repeat until all is gone. Take a few graham crackers and crush up fine; sprinkle over top.
Mix all together except cheese. When you serve, sprinkle some cheese on top of each serving. Serves 4 to 6.
Mix together all ingredients except bread. Spread mixture evenly between 8 slices of bread, forming 4 sandwiches. Spread melted butter on outside surface of sandwiches. Brown both sides in a skillet and serve.
Boil meat in salted water until done. Grind meat and put it back in broth; let it come to a boil. Add gelatin. Season to taste. When cold, slice and serve. Tastes good with lefse or flatbread.
*Can use 2 cups fresh peeled tomatoes plus 3/4 cup water instead of the canned tomatoes.
Add sugar, Karo syrup and cold water. Cook until temperature reaches 236° on candy thermometer. Then add raw peanuts and cook until peanuts pop and turn somewhat yellow around 300°. Stir in baking soda and quickly stir well, then pour onto buttered cookie sheet. Break up pieces when cool.
Mix jello, sugar and pineapple; bring to a boil, then add cream cheese and water. Jell slightly. Add Cool Whip and put back in refrigerator to jell hard.
Mix well with a fork, then knead on floured table top for ten minutes. Kneading is important. Roll out thin on floured board and cut into strips, using just enough flour to keep dough from sticking. Cook in boiling chicken broth or beef broth.
In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator, shake before each use.
Layer chicken in 9 x 13-inch pan. Heat chicken broth and soup together. Pour over chicken. Mix oleo, flour and buttermilk; pour over chicken. Cook 30 minutes at 350°, then 10 minutes at 400° to brown.
Cut up onion, carrots and potatoes into bite-size pieces. Place meat into casserole; put vegetables on top of meat. Sprinkle with onion soup mix. Combine soup and wine; pour over top. Cover with foil and casserole lid. Put in 250° oven for 5 hours. This can also be made in a crock-pot.
Wash fish; pat dry. Sprinkle with lemon juice and let stand for 10 minutes. Wash spinach well. Chop coarsely. Heat oil in frypan. Add onion; saute until soft. Fry fish in pan with onions a few minutes on each side until golden brown. Remove fish and onions; reserve. Add spinach to frypan and stir-fry 4 to 5 minutes. Grease casserole dish with butter; add spinach. Arrange fish on spinach; sprinkle with salt and pepper. Place tomatoes on fish and sprinkle with cheese. Bake at 350° for 15 to 20 minutes. Great!
Cook rice as directed (omit butter). Brown sausage and drain. Mix rice and sausage. Add mushrooms and saute.
Mix sugar, eggs and vegetable oil. Add flour, baking powder and orange juice. Have apples peeled and sliced. Sprinkle them with 2 teaspoons of cinnamon that has been mixed with 5 tablespoons sugar. Put half the cake mixture into a greased and floured tube pan. Cover with half of the apple mixture. Add the rest of the batter and top with remaining apple slices. Chopped walnuts may be sprinkled on top, if desired. Bake at 350° for 1 3/4 hours or until done.
Combine coffee and sugar in large bowl. Stir until sugar is dissolved. Stir in soda and ice cream. Makes 14 servings in punch glasses or 6 to 8 servings in tall glasses.
Sprinkle yeast into water; let stand a few minutes. Stir until dissolved. Pour hot milk over one cup of butter, sugar and salt. Cool to lukewarm. Add yeast, eggs and half of the flour. Beat well. Add enough flour to make dough that will not stick to the bowl.
Mix together. Pour into 13 x 9-inch casserole. Top with crushed potato chips. Bake 40 minutes at 325° to 350°.
Slightly beat eggs. Add remaining ingredients and beat together well. Pour into unbaked pie-crust-lined pan. Bake at 400° for 50 minutes or until knife inserted 2-inches from edge comes out clean.
Combine sugar, farina and eggs. Heat milk (use your microwave) and slowly add it to the egg mixture, stirring continuously, until mixture thickens (use low heat). Add butter and vanilla. Allow to cool. Cut your filo into quarters. Butter, fold and butter. Place about 1 teaspoonful of the farina mixture at one end. Fold in sides and roll up. Butter end and seal. Bake at 350° for approximately 30 to 35 minutes until crisp and lightly browned. Pour a little cool syrup over the warm pastry. Yields approximately 48.
Dissolve jello in boiling water; add 7-Up. Add rest of ingredients and let set, then cover with following topping.
Put rice, celery and onions in casserole for 5 minutes. Add the rest of the ingredients. Cover with buttered crumbs. Bake at 350° for 45 minutes. Serves 9 to 12.
Combine rice, chicken, peas, celery, green peppers and onion. Combine remaining ingredients and toss with chicken mixture. Chill before serving. Makes 8 servings.
Mix all ingredients together and pour into ice cream freezer. Add enough milk to finish filling freezer. This can also be used to make pineapple and peach. Just use the peach or pineapple jello and fruit.
Spray cookie sheet with Pam. Mix all ingredients. Roll out thin on cookie sheet. Prick with fork. Cut dough into desired size before baking. Bake at 350° for 20 minutes or until done. Serve with apricot jam made by chopping dry apricots (unsweetened) into boiling water and cooking until desired texture.
Boil carrots 10 minutes. Drain and put in baking dish. Sprinkle with brown sugar. Melt cheese and margarine together and pour over carrots. Top with cracker crumbs and bake at 350° for 30 minutes.
Place potatoes into heavy saucepan with water and salt. Cover tightly and bring to a boil. Cook for 15 minutes. Meanwhile, melt butter in heavy saucepan. Stir in flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until thickened. Remove from heat. Stir in cheese, salt and garlic. Fold sauce into potatoes. Turn into 1 1/2-quart buttered baking dish. Top with buttered crumbs. Bake at 375° for 45 minutes or until mixture is bubbly and top is slightly brown.
Mix sugar and flour. Add buttermilk; stir well. Beat eggs until fluffy. Add to sugar mixture; mix well. Add vanilla and melted oleo. Add dates and pecans. Bake at 350° for 45 minutes, or until golden brown. Center should be firm. Makes 2 pies.
Trim the beans. Blanch the beans for 6 minutes in boiling water. Fry the bacon in a large skillet. Drain the grease. Add the butter, onion and pimento. Saute until tender. Add the beans. Fast fry for 3 minutes. Season with salt and pepper. Serve.
Dissolve jello in water; add strawberries. Stir and chill until slightly thickened. Stir in pineapple and nuts. Pour half into a 9-inch square dish. Chill until almost firm. Stir sour cream into the remaining jello and pour over other jello in dish. Chill until firm.
Cream margarine and sugar. Add eggs, one at a time. Put soda in sour cream. Mix salt and flour. Alternate flour and sour cream. Add flavorings last. Bake at 325° for 1 1/4 hours. Leave in pan to cool for 1 hour.
In skillet, melt butter over medium-high heat. Stir in onions and celery. Saute for 8 minutes, or until soft. In large bowl, combine corn bread crumbs and bread crumbs. Stir in onion mixture and the next 4 ingredients. Stir in eggs and chicken broth. Spoon evenly into greased and floured 4 x 12-inch loaf pan. Bake at 350° for 30 to 40 minutes, or until top is brown. Unmold onto serving plate and slice. Serve immediately. Serves 10.
Preheat oven to 350°. Beat egg whites and sugar until stiff. Stir in chips and vanilla. Mix well to coat. Drop on ungreased, foil lined pan. Place in oven and turn off at once. Leave in oven overnight.
Combine rhubarb, sugar and 3 tablespoons flour. Put in pan. Combine brown sugar, oatmeal and 1 1/2 cups flour. Cut in butter and Crisco. Cover rhubarb. Bake at 375° for 40 minutes.
Cream margarine and sugar and add eggs, one at a time. Sift dry ingredients and stir in with butter, egg and sugar mixture. Fold in 1 cup chopped nuts and 2 cups brandied fruit. Bake in a 10-inch tube pan for 1 hour.
Cook hen with celery and onion until tender. Debone chicken and cut into bite-sized pieces. Mix and work into a stiff ball the flour, water, eggs and salt. Divide dough and roll thin. Cut into about 1 inch squares. Drop into broth. Cook about 10 to 15 minutes. Salt and pepper to taste. A little chicken base can be added, but go light on salt.
Melt butter and mix with stuffing mix. Set aside 1/2 cup of mix. Mix all other ingredients together; press all but the 1/2 cup of stuffing mix in the bottom of a 9 x 13-inch pan. Pour squash mixture over crust; top with remaining stuffing. Bake in preheated oven at 325° for 35 to 40 minutes. Serves 8.
Make dough by sifting 1 cup flour and 1/3 teaspoon of salt into a bowl. Add shortening with pastry blender until the consistency of coarse sand. Sprinkle with ice water and toss until balls of dough are formed. Form into a ball and chill one hour.
Wash tomatoes and slice in half. On each cut side, put 1 teaspoon onion, 1/4 teaspoon basil and dash of the seasoned salt to taste. Cover each with combination of bread crumbs and Parmesan cheese; dot with a dab of margarine. Bake at 350° about 30 minutes until soft and lightly browned.
Combine all ingredients and let stand at room temperature for 2 hours before using. Refrigerate any leftover batter. It will keep up to 3 weeks. Dip fish in batter and deep fat fry.
Cream butter and sugar until fluffy. Add eggs to butter and sugar mixture. Mix fruit with some flour. Sift remaining flour and baking powder; mix well and then add flavors, fruits and nuts. Pour into lined tube pan. Put into cold oven and bake at 250° for 3 hours. After cake is cool, wrap with a cloth soaked in brandy.
Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. In a bowl, dissolve Jell-O and sugar in boiling water. Stir in reserved syrup. Chill until slightly thickened. Stir extract into Cool Whip; gently fold into Jell-O mixture. Fold in peaches. Pour into an oiled 6-cup mold. Chill overnight, unmold, garnish with additional peaches, if desired.
Sift together in bowl the first 3 ingredients. Add the soft shortening, 1 cup sugar, egg and milk. Blend in the cherries and nuts. Pour into greased and floured 9-inch square pan. Bake 30 to 40 minutes at 350°. Cut into 3-inch squares. Serve hot with clear red sauce.
Combine flour, baking powder, soda, salt and sugar in large mixing bowl; set aside. Mix beaten egg with orange juice, rind, butter and hot water. Fold flour mixture into egg mixture until blended. Do not beat. Gently fold in cranberries and nuts. Spoon into greased 9 x 5 x 3-inch pan. Bake at 325° for 60 minutes. Test in center with wooden pick. Cool on rack for 15 minutes. Yields 1 loaf.
In skillet in oil, cook chicken 10 minutes or until browned on both sides. Remove, set aside and spoon off fat.
Blend together mashed potatoes and grated cheese. Add beaten egg, onion, salt and pepper. Drop by spoonfuls into hot oil and fry until brown.
Blend sugar and flour together. Add butter; blend. Add eggs and milk. Mix well, then blend for 2 minutes. Bake in greased pie tin for 25 to 30 minutes in a 350° oven.
Grease a 14-inch round pizza pan. Place tortillas; spread chili evenly over tortillas to edges. Bake in preheated 350° oven for about 20 minutes. Sprinkle with 1 cup cheese; continue baking for 2 minutes or until cheese is melted. Top with lettuce, remaining cheese, tomato, avocado and olives. Cut into wedges. Makes 6 servings.
Mix all ingredients well. Divide into 3 greased loaf pans. Bake 1 hour at 350°.
Mix all ingredients together; float cherries, strawberries, limes, oranges or lemons sliced. Can be frozen and served slushy or serve cold and freeze a portion in a jello mold to float in punch bowl. Serves 75.
Pour 1 cup water over the raisins, nuts and baking soda. Let stand while you prepare the batter. Mix together the mayonnaise, sugar, cocoa, cinnamon and vanilla. Add the flour to this mixture, half at a time, stirring as you go, alternating with the raisin/nut mixture as well. Bake in greased and floured square pan for 35 to 40 minutes at 350°.
Combine all ingredients in a blender and set on high speed for 15-30 seconds.
Chop and cut raisins and apricots coarsely; set aside. Mix and sift dry milk, baking powder, salt and baking soda. Stir in flour and wheat germ; add oleo or oil and cream in peanut butter. Add brown sugar, then egg and beat well. Add vanilla. Add flour mixture, alternating with liquid milk. Stir in sunflower seeds and oats. (Dough will be stiff.) Work in fruits until well mixed. For jumbo cookies, use heaping tablespoonful onto greased baking sheet and flatten. Bake at 375° for 12 minutes. Let cool on sheet for 5 minutes.
Add milk (instead of water) to cake mix, using the same amount as box instructs for water. Add vanilla and nuts. Grease and flour a 9 x 13-inch pan. Pour batter into pan. Do not bake. Cover pan with foil or tight fitting lid and freezer overnight.
Toss lightly all ingredients, except chips and cheese. Spoon into 1 1/2-quart casserole. Spread chips and cheese on top. Bake at 350° for 25 minutes. Serves 3 to 4.
Cook broccoli with salt. Drain, then place in baking dish. Melt cheese and half of oleo in double boiler. Pour over broccoli. Melt remaining oleo and saute crumbs, then put on top. Bake uncovered at 350° for 25 minutes.
Layer bread and cheese in greased 9 x 12-inch pan. Mix together milk, eggs, salt and mustard. Pour over bread and cheese. Let set overnight. Before baking, pour 1/4 cup melted butter over the top. Bake at 350° for 40 to 60 minutes. Serves 10 to 12. Great for breakfast!
In a Dutch oven, heat oil, add bell pepper, onion, garlic and chilies and saute until tender. Add broth, chicken, soup, tomatoes, corn, Worcestershire sauce, cumin and chili powder. Season to taste with salt, place tortilla pieces in soup bowl, ladle in soup and top with two tablespoons cheese. Garnish with avocado or lime slices, if desired. Serves 8.
Mix together first 4 ingredients; spread into 9-inch pan. Pour spaghetti sauce over the top. Sprinkle mushrooms and cheese over the sauce. Sprinkle with Parmesan cheese. Bake at 375° for 30 to 40 minutes.
Mix last 3 ingredients and refrigerate 4 hours before pouring over vegetables and bacon.
Mix all ingredients together and chill. Slice 6 Granny Smith apples and sprinkle with Fruit Fresh. Dip and eat!
Combine syrup, sugar and hot water. Cook until mixture registers 248° or forms thread. Beat egg whites stiff. Add hot syrup very slowly to egg whites, continuing to beat. Flavor with vanilla. When cool, add mayonnaise and orange rind. (Save a little for topping.) Serve fruit topped with dressing.
Combine hamburger, onions, tomatoes, 1 of the seasonings and salt. Pat into an inch layer in a 3-quart casserole. Over this, place potatoes, flour, then corn, lima beans and green peppers. Sprinkle cheese on top. Bake in a moderate oven at 350° for 1 hour. Serve hot. Makes 8 to 10 servings.
In medium skillet, cook green pepper and onion in butter over medium-low heat until tender. Add ham and eggs. Cook until eggs begin to set on bottom and sides. Lift and fold eggs to allow uncooked portion to set. Continue cooking until eggs are soft scrambled. Season with salt and pepper. Spoon eggs over each potato. Sprinkle 1 tablespoon cheese over each.
In saucepan, add sugar, butter, and water. Bring to boil. Remove from heat. Stir in 1 cup morsels and vanilla until morsels are melted. Transfer to a medium bowl and cool completely. Stir in eggs one at a time, beating well after each addition. Gradually stir in flour and soda. Beat until smooth. Stir in remaining morsels and nuts. Pour batter into a greased 9 inch pan. Bake at 325° for 25 - 35 minutes. Done when toothpick comes out clean. Cool and cut into squares.
Crush cookies well; set aside. Cream together margarine, cream cheese and sugar. Mix together milk, French vanilla pudding and Cool Whip. Add to cream mixture. Mix well. Layer cookies and pudding mixture, end with cookies. Refrigerate.
Combine dry ingredients in bowl. Rub liquid smoke completely into meat. Place meat (fat side up) into roasting pan. Sprinkle dry ingredients on top of beef. Cover tightly. Preheat oven to 325°. Bake at 325° for 4 hours. Scrape off seasoning; slice thin and serve.
Mix all ingredients and shred cheese. Add 1/4 cup into the mix and 1/4 cup sprinkled on top. Bake at 375° for 25 minutes in hot oven or until firm in the center.
Mash banana with sugar; add mayonnaise, salt, flour, soda and nuts. Bake at 375° for 20 minutes. Grease tins. Makes 1 large tin.
Mix the first 3 ingredients and divide into 24 pieces. Press into muffin cups.
Cook broccoli in microwave according to instructions on package. Mix soup, mayonnaise, egg, cheese and cracker crumbs together. Fold in broccoli. Put in casserole dish. Cover with a handful of Ritz cracker crumbs and dot with butter. Bake at 350° for 30 to 35 minutes.