HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Mix all ingredients except butter and garlic powder. Mix with wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoon onto ungreased cookie sheet. Bake 8 to 10 minutes in preheated 450° oven. Combine butter and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10 to 12 biscuits.
Brown meats in skillet; drain. Stir in tomatoes and gravy mix in casserole. Add beans and molasses and onions. Pierce sausage links with cloves. Arrange on top of casserole and sprinkle with brown sugar. Bake 1 hour at 350°.
Grease casserole dish with butter and arrange in alternate layers as follows: Asparagus, soup, bread crumbs and egg slices. Pour over this sweet milk and dot top with butter. Bake in moderate-hot oven about 40 minutes.
Melt butter or margarine in 9 x 13-inch pan. Add brown sugar and cinnamon. Cover with 2 layers of 6 slices of bread. Beat eggs and milk. Pour over bread. Cover and let stand overnight in refrigerator. Bake, uncovered, at 350° for 40 to 45 minutes. Invert onto serving platter. Serve with syrup or powdered sugar.
Beat eggs slightly. Add sugar and flour; beat gently. Add remaining ingredients and beat slightly. Preheat oven to 400°. Reduce heat to 200° while cooking. Cook until golden in color and firm consistency.
Bake potatoes in microwave. Cut in half lengthwise, remove inside, leaving skin. Mash potatoes with milk and salt. Stir in tuna, cheese and chives. Spoon evenly divided, back into skins and sprinkle with paprika. Bake in a shallow pan at 400° for 10 to 15 minutes or until top is browned.
Preheat oven to 350°. Put raisins and water in saucepan. Cook, uncovered, until water is evaporated and fruit is soft. Set aside to cool.
Mix warm cream cheese and dry jello in glass bowl. Drain juice from cherries and pineapple to make 1 cup. Heat juices just to boiling; pour over mixture, stirring thoroughly. Refrigerate until thick and syrupy, not set. Add cold Coke, stirring thoroughly. Refrigerate to same consistency. Add hand mashed cherries, pineapple and pecans. Refrigerate until firm.
Combine potatoes, celery, radishes and onions. In a separate bowl, mix together the mayonnaise, mustard powder, sugar, pepper, turmeric and celery seed. Add vinegar and milk; stir until mixed. Combine with potato mixture; stir well. Chill before serving.
Mix all ingredients and pour into greased casserole dish. Top with paprika and more grated cheese. Bake at 350° for 45 minutes or until done.
Mix with dates. Bake in a 9 x 9-inch pan, greased and floured, in 350° oven for about 35 minutes.
Drain oranges, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water; add measured liquid. Add sherbert by spoonfuls, stirring until melted. Chill until thickened. Fold in oranges, reserving a few for garnish. Pour into a serving bowl or individual servings dishes. Chill until set, at least one hour. Garnish with reserved mandarin orange sections and mint leaves, if desired. Makes about 5 cups.
Combine the sugar, flour, soda and salt. Add the egg and fruit cocktail. Put in an 8 x 8-inch pan. Mix the brown sugar and nuts and sprinkle over top. Bake 45 minutes at 350°.
Preheat oven to 350°. Lightly grease a 13 x 9-inch baking pan and set aside. Brown ground beef in skillet. Add onion and garlic. Saute until tender. Drain off excess fat. Remove from heat and add spinach, cottage cheese, eggs, salt and pepper. Mix well. Fill each shell with 1/4 cup meat mixture. Place filled shells in prepared baking pan. Pour spaghetti sauce evenly over shells. Sprinkle Parmesan and Mozzarella cheese over sauce. Bake 30 minutes.
Bring corn syrup and sugar to boil. Remove from heat. Add peanut butter. Stir until smooth. Stir in 6 cups Rice Krispies. Spread in 9 x 13 pan.
Simmer green pepper slices in water until nearly tender. Drain. Combine milk with mayonnaise, add pimiento, green pepper, mushrooms, water chestnuts and chicken. Place in 2-quart casserole. Cover and bake at 350° for 25 minutes.
Mix corn bread crumbs and stick of melted butter. Mix well and use 1/2 on bottom of dish. Save the other 1/2 for topping. Mix remaining ingredients together and pour over crumbs. Put other 1/2 of crumbs on top. Bake at 400° for 35 minutes.
Brown meat and drain. Mix soups and water. Place meat in baking dish. Pour soup mixture over meat. Spread Tater Tots over meat and soup. Bake until Tater Tots are brown on top and soft on bottom. Bake at 350° in oven.
Pour salt over mixture of onions, cabbage, tomatoes and sweet peppers. Let stand overnight. Rinse salt brine off and drain in colander. Next day, bring to boil sugar, celery seed, mustard seed, turmeric, vinegar and water. Combine all ingredients and pour over vegetables. Bring back to a boil, then simmer for 3 minutes. Pack in jars and seal. Makes 12 pints.
Beat cheese with lemon. Fold in crabmeat. In separate bowl mix chili sauce with horseradish and lemon. Layer 1/2 crabmeat with 1/2 cocktail sauce. Repeat. Serve with crackers.
Place onion, carrots, broccoli, potatoes, celery and chicken broth in large kettle or Dutch oven. Simmer for 10 to 15 minutes or until vegetables are tender.
Grease a 9 x 13-inch pan and put 1 layer of Club crackers. Then bring to a slow boil sugar, brown sugar, graham crackers, milk and oleo. Pour this over the layer of crackers; then put another layer of crackers over this. Then melt peanut butter, chocolate chips and butterscotch chips. Pour this over the last layer of crackers.
Blend sugar, Karo, milk and butter. Cook over low heat until mixture forms a firm ball when dripped in cold water. Take off heat and cool a few minutes. Add nuts and vanilla and beat until cool. Pour into well buttered pan.
Trim crusts from bread; cut bread into 1-inch cubes. Melt cheeses, butter or margarine in top of double boiler until of rarebit consistency. Remove from heat; fold in stiffly beaten egg whites. Dip bread cubes into cheese mixture until well coated; place on cookie sheet. Refrigerate overnight. Bake in hot oven (400°) for 12 to 15 minutes or until puffy and golden brown. Makes about 4 dozen.
In skillet, cook ground beef with chopped onions until lightly browned. Add bean mixture; cook over medium heat approximately 30 minutes.
Cut buttered bread into cubes. Combine ingredients in top of double boiler and cook until custard forms.
Mix cottage cheese and yogurt together; set aside. Spread 2/3 cup spaghetti sauce in 13 x 9 x 2-inch baking pan. Layer a third each of noodles, cottage cheese mixture, Mozzarella cheese, remaining spaghetti sauce and Parmesan. Repeat twice. Cover tightly with foil and bake in preheated 350° oven for 1 hour. Remove foil and bake 15 minutes longer. Let stand 15 minutes before serving.
Place all ingredients in crock-pot. Cook on high for 4 to 5 hours or on low for 8 to 10 hours. Serve on rice, noodles or mashed potatoes.
Measure corn flakes into a large bowl and set aside. Mix sugar and corn syrup in a medium pan and bring to a boil, stirring occasionally. Remove from stove and add peanut butter, stirring until melted. Pour mixture over corn flakes and stir until the corn flakes are completely coated. Spoon onto wax paper forming individual "haystacks."
Stir together broth, brown sugar and cornstarch in 1 cup glass measure. Reserve.
Pour melted butter or oleo into bottom of 13 x 9 x 2-inch pan. Sprinkle nuts over crumbs. Scatter chocolate morsels over nuts, then coconut. Pour Eagle Brand condensed milk over. Bake at 350° for 25 minutes or until slightly browned on top. Cool in pan 15 minutes. Cut into bars. Makes about 2 dozen. No mixing. Make right in baking pan.
Sprinkle soup mix over the top of the brisket. Wrap in heavy foil, sealing all seams so that juices do not escape. Place in oven at 200° for 8 hours. Slice across grain. Make gravy from drippings.
Saute first 5 ingredients in a little butter. Add milk, water, potato and corn; simmer 5 minutes. Add fish and simmer 5 more minutes till fish is flaky and potato is cooked.
In large nonstick saucepan, saute onions in margarine until tender. Add beef broth to onions with pepper and Worcestershire sauce. Cook, covered, on low for 35 minutes. Serves 4.
Put all ingredients (except vanilla) together in pot. Cook at a rolling boil for 10 minutes at low heat. Cool slightly and beat until light and creamy. Add vanilla. This will cover 6 thin layers of cake sides and top.
Cream butter. Add sugars and mix well. Add eggs and vanilla. Sift together dry ingredients. Add to creamed mix. Add raisins, oatmeal and nuts. Drop by teaspoon on lightly greased baking sheet. Bake at 350° for 12 to 13 minutes.
Beat together margarine, sugar, flour and milk. Lastly add beaten eggs. Mix only until well blended. Pour into pie crust. Bake at 425° for 10 minutes. Reduce temperature to 350° and bake just until set in middle, maybe 30 minutes.
Add sugar and flour to butter. Blend well; add eggs, vanilla and buttermilk. Pour in pie shell and cook for 40 minutes at 350°.
In a 13-inch x 9-inch x 2-inch pan sprayed with no-stick cooking spray, sprinkle the can of angel flake coconut and the pecans or walnuts. Mix a German chocolate cake mix as directed on box. Pour over nuts and coconut in pan. Cream one stick of butter, cream cheese, and box of powdered sugar together well. Drop by spoonfuls over top of cake mixture. Bake at 350° for 50 minutes. Cool, cut, and eat.
In large skillet, brown chops and drain fat. Return chops to skillet and top each with a slice of apple and a slice of onion. Sprinkle brown sugar over all. Fit thick slices of sweet potatoes around pork chops. Combine remaining ingredients and pour over. Simmer until chops are tender. Yield: 4 servings.
Mix oil in warmed buttermilk. (60 seconds in microwave.) Mix flour, soda, salt, sugar and yeast together. Stir for 60 seconds. Combine with buttermilk and oil. Roll out in white flour and let rise until it doubles itself-about an hour at room temperature. Roll out again and cut into biscuits. Let rise about 10 minutes. Bake in hot oven 400°.
Cream the first 4 ingredients together. Add next 4 ingredients. Mix thoroughly and add boiling water. Bake in a 9 x 13-inch pan for 30 minutes at 350°.
Pour Sprite and ginger ale in punch bowl. Spoon lime sherbet; stir to mix. Add green maraschino cherries, if desired.
Freeze all the ingredients, except 7-Up. When ready to serve drink, mix 1/2 slush and 1/2 Seven-Up for each drink.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely.
Rub birds inside and out with lemon juice, sage and tarragon. Put giblets and half an onion in the cavities. Place bacon along the breast and wrap each bird in buttered brown paper or foil.
Brown beef, onion and garlic in large skillet. Cook ziti noodles al dente and drain. Add spaghetti sauce, chicken broth and oregano to beef mixture. Simmer 10 minutes. Stir 1 cup of sauce into drained ziti noodles. Spoon half of noodles into 9 x 13-inch (or two 8 x 8-inch) baking dish. Sprinkle with half Mozzarella cheese and half Parmesan cheese. Top with half sauce. Layer rest of noodles. Top with rest of sauce. Cover and bake for 20 minutes at 350°. Top with remaining cheese. Bake uncovered for 10 minutes. (This freezes well.)
Cream shortening and add brown sugar; cream well. Add eggs one at a time. Add mashed bananas and nuts. Sift dry ingredients together and add to shortening mixture. Pour batter into a greased bread pan. Bake at 350° for 1 hour.
Save juice of beets and pineapple. Add enough water to make 1 1/2 cups. Heat. Mix and chill.
In a large bowl, combine first 5 ingredients and set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds more; stir until smooth. Pour over cereal mixture and mix well. Spread evenly onto waxed paper-lined baking sheet. Cool and break apart. Store in an airtight container.
Cream together sugar and butter. Add eggs and cream. Beat together until well mixed. Add vanilla. Divide into the two pie shells. Bake at 350° until set and nicely browned.
Cut potatoes lengthwise to make boats. Using a spoon, scrape raw potatoes to scoop out a well in potatoes, leaving about 1/4-inch thick shell. Brown ground beef and drain off grease. Cook the potatoes you scraped out with the onion in the oil until brown. Mix all the cooked vegetables and ground beef. Put potatoes in baking dish. Spoon mixture into the well of the potato boat. Pour 1/2 cup water over and around potatoes. Cover and bake at 375° for 30 minutes or until potatoes are done. Serves 6 people.
Mix dry ingredients. Add eggs, slightly beaten. Add melted margarine and vanilla flavoring. Mix well. Pour into greased 9 x 12-inch baking pan. Bake at 350° for 15 to 20 minutes. Do not overbake. Leave a little gooey.
Combine all ingredients, blending well. Drop large teaspoonfuls onto ungreased cookie sheet. Bake in a 425° oven for 8 to 10 minutes or until light brown.
Place cucumbers in jar or large bowl. Mix remaining ingredients and pour over cucumbers. Keep refrigerated. They will last several weeks.
Combine all ingredients, adding enough buttermilk to make a medium soft dough. Spoon out and drop into hot grease. Cook until brown on both sides.
Place butter, oats and water in bowl; stir well. Cool. Add all remaining ingredients, stirring well. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 40 minutes. Let cake set out of oven for 5 minutes.
Cook macaroni according to package directions. Drain. In buttered casserole dish layer macaroni, cheese and butter. Mix eggs, milk, salt and pepper. Pour mixture over casserole. Cook at 375° for approximately 45 to 60 minutes.
Knead materials together. Wrap in wax paper and place in coffee can. A little water may be kneaded into the mixture if it becomes too dry.
Brown ground beef in 10-inch skillet; drain. Stir in corn, chili powder, beans and tomato sauce. Simmer, uncovered, 10 minutes, stirring occasionally. Sprinkle with tortilla chips and cheese. Cover; heat about 2 minutes or until cheese is melted. Makes 6 servings.
Bake in a greased baking dish, as it browns, stir several times. Bake at 325° for 45 to 60 minutes.
Dissolve gelatin in hot water. Mix cream cheese with mayonnaise. Add pineapple, pecans and cream cheese mixture to gelatin. Chill until firm.
In a 13 x 9 x 2-inch pan, spread about 1 cup sauce. Arrange a layer of uncooked lasagna; top with some sauce, ground chuck, 1/2 of Ricotta, 1/2 of Mozzarella, 1/2 of Parmesan and repeat layers. Bake at 350° for about 50 minutes. Cool 15 minutes and serve with tossed salad and garlic bread.
Combine flour, salt and pepper. Coat meat with flour mixture. In a Dutch oven, heat oil over medium-high. Brown meat on all sides. Add onion salt, garlic salt, browning sauce, water and bouillon. Bring to a boil; reduce heat and simmer, covered, for about 1 hour. Add carrots and onion. Simmer, covered, until vegetables are tender. Stir in green beans.
Mix all ingredients together. Chill dough. Roll with hands into ball size of a walnut. Roll ball in a mixture of two tablespoons sugar and 2 tablespoons cinnamon. Bake 10 to 12 minutes in 400° oven.
Beat Butterfingers with hammer to crush. Mix all ingredients together and put in ice cream freezer. Fill freezer with milk. Now you can make your ice cream.
Soak beans overnight in a saucepan. Drain and add enough fresh water to cover the beans. Bring the beans to a boil, add baking soda and continue to boil until the skins split. Drain and rinse beans. Place beans and all other ingredients in a crock-pot. Add enough water in the crock-pot to cover the ingredients. Cover and cook all day adding hot water as necessary to cover ingredients.
Brown meat, onion and pepper; drain. Add broth and rice in a medium-sized pot on top of stove. Cook until rice is done.
Cream together shortening, sugar and eggs. Make a paste of the cocoa and food coloring and add to mixture. Slowly add vanilla, buttermilk, salt and flour. Mix well. Mix together soda and vinegar and gently stir in, mixing well. Batter will be thick. Pour into 2 greased and floured 9-inch pans. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in casserole. Keep overnight. Remove 1 hour before heating. Sprinkle with grated American cheese. Bake, uncovered, for 40 minutes in a 350° oven. Serves 8.
Sift dry ingredients together. Beat egg and add water, sugar substitute, oil and vanilla. Stir into dry ingredients. Divide batter equally into eight fluted paper baking cups placed in muffin tin. Set muffin tin in a shallow pan of water and cover with an inverted cake pan. Bake in a preheated 350° oven for 20 minutes. Remove pan cover and bake 5 more minutes. Makes eight.
Cook the ingredients until thread stage or 232°. Add 1 teaspoon vanilla extract. Add 2 1/2 cups whole pecan halves. Pour out on tinfoil and separate with 2 forks. Must work quickly.
Melt margarine. Stir in sugar, cornstarch, salt, nutmeg and pepper. Cook 1 minute. Add orange juice gradually. Cook, stirring constantly, until thick and smooth (about 3 minutes). Pour over carrots.
Put oil in skillet and saute the onion and green pepper. Add the ground meat and cook until done. Add tomatoes (with 1/4 cup juice reserved). Add the tomato sauce, Karo syrup and seasonings. Simmer 15 minutes. Blend the 1/4 cup tomato juice in the 2 tablespoons cornstarch and stir this into the meat mixture. Add the macaroni. Pour into 2-quart casserole dish. Add 1 cup shredded Cheddar cheese on top. Bake for 30 minutes at 350°. Serves 6 to 8. Can freeze. Must do ahead.
Combine flour, salt, celery salt, garlic salt and nutmeg in a paper sack. Shake and dust the chicken. Melt the oleo in a skillet and brown each piece of chicken. Place in a casserole dish. Drain the pineapple. Combine 1 cup juice, soy sauce and sugar together. Pour over chicken. Bake at 350° for 1 hour or until done. Put pineapple chunks on top of chicken during the last 15 minutes of baking. Serve over rice.
Mix all 3 ingredients together and store in the refrigerator. Drink 2 ounces a day.
In salad bowl, combine all ingredients except jelly. Melt jelly or stir with fork; pour over fruit. Toss lightly. Chill before serving. If desired, garnish with fresh mint leaves.
Beat butter and sugar until creamy (about 15 minutes). Add egg yolks, flavorings, almonds, soda, powder and cloves. Mix until well blended. Remove from beater and gradually add sifted flour to make a soft dough.
Place chicken breast in baking dish or pan. Add water up to the sides of breast. Sprinkle salt, pepper, sage and seasoning all over top. Then spread uncooked Stove Top on top of chicken. Cover tightly with foil and bake at 350° for 2 1/2 hours.
Dissolve the gelatin in the boiling water. Add the cream cheese and diced marshmallows and stir until dissolved. Chill until the gelatin begins to congeal. Whip topping mix according to package directions. Combine the topping with mayonnaise and fold into the gelatin mixture along with the pineapple and carrots. Chill until firm.
Mix all ingredients. Serve on hot toasted bagels. Yields 8 servings (2 tablespoons each). Keep this on hand for a filling bite on your way out the door in the mornings. Has 50 calories. Fat free.
Wipe eye of round with damp cloth. Make 4 knife slits and insert 1/2 clove garlic in each slit. Salt and sprinkle generously with freshly ground pepper. Flour generously. Criss-cross bacon strips and secure with toothpicks. Place roast on rack in shallow pan. Put bay leaf on bottom of pan under rack. Bake at 250° for 4 hours. Serves 6-8.
Empty meal in bowl. Add the other ingredients, stirring well. Add milk only if mixture is not soft enough to pour. Pour mixture into a well-greased pan. Bake at 350° until well done (mixture starts to pull away from side of pan, or check with toothpick). Let cool; cut into squares. May be served cold or warm.
Brown meat and drain fat. Stir in water, rice, onion, broth, garlic, mustard and salt. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in 1 cup cheese, bell pepper, and tomato. Simmer 10 more minutes. Sprinkle remaining cheese on top. Cover and remove from heat. Let stand 5 minutes before serving.
Beat margarine and sugar in large bowl. Beat in syrup, eggs and flour thoroughly. Stir in chocolate chips. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool; cut into squares (about 1 1/2 inches). Makes 48 squares.
Heat oven to 400°. Blend eggs, oil, vanilla and lemon extract. Add sugar and mix well. Blend in flour, baking powder and salt. Roll into ball and flatten between hands, approximately size of 50 cent piece. Place on ungreased cookie sheet. Sprinkle with mixture of cinnamon and sugar or with colored sugar. Bake 8 to 10 minutes and remove immediately.
Boil beef in water. When it has come to a boil add salt, pepper, celery salt, onion and tomatoes. Boil at least 2 hours.
Melt fat in top of double boiler. Remove from heat; stir in flour and add milk and salt. Return to heat and stir until thick. Place over bottom part of double boiler; add cheese and mustard. When melted smoothly, serve.
Toast bread cubes in oven for added flavor. Place bread cubes in a small baking dish. Combine the honey, butter or margarine, salt, eggs and vanilla. Slowly stir in the milk. Pour the mixture over the bread. Sprinkle with the nutmeg. Set the baking dish in a pan of hot water and bake at 350° for 30 to 40 minutes or until pudding is set. Makes 4 servings.
Mix all ingredients together. Blend for 10 minutes with blender on high speed. Refrigerate. Shake well before using. Enjoy.
Brown meat, bell pepper and onion in oil. Beat eggs, add milk, corn and other ingredients. Sprinkle in corn meal slowly and mix together. Pour into 8 x 8-inch baking dish. Bake at 350° for 1 1/2 hours.
In a 4-cup measure, stir together vegetable juice cocktail, Worcestershire sauce, dried marjoram and dried thyme. Microwave, covered, on High for 5 to 6 minutes or until heated through. Pour into 4 heatproof mugs. Serve with celery stalk stirrers.
Fry garlic in 1 Tbsp. butter, being careful not to burn garlic. Add rest of butter and dill. Melt butter and remove from heat. Add lemon juice. Use on Shishkabob with shrimp, chicken, potatoes, green pepper, onion, tomatoes, etc.
Dissolve the jello in the boiling water. Add sugar to jello while still hot, then let cool. Mix all together and refrigerate. Can use celery and nuts, but keeps longer by leaving these out.
Combine flour, whole wheat flour and salt in bowl. Mix in shortening with fingers. Stir in water with fork until mixture forms dough. Shape into ball. Let rest for 30 minutes. Knead on floured surface for 5 minutes or until smooth. Roll 1/8-inch thick and cut in 3-inch circles. Deep fry a few at a time in 365° oil for 30 seconds or until puffed. Turn and fry 1 minute longer. Drain on paper towel. Yields 4 dozen.
Melt butter and work together with flour and cheese. Roll and cut into rounds, 1 1/2-inches in diameter. Bake at 400° about 10 minutes.
Combine all and bake at 400° for 20 minutes; then turn oven down to 325° and bake for 1 hour to 1 1/2 hours. Makes 10 to 12 servings.
Cream together oil and sugar (or honey). Add eggs and vanilla and beat well. Sift together flour and dry ingredients. Add to wet ingredients. Stir. Stir in apples, cranberries and nuts. Bake in well-greased 9 x 13-inch pan for 45 to 50 minutes at 350°.
Bring water to a boil. Add tea leaves and simmer 5 minutes. Drain over sugar. Stir to dissolve. Keep refrigerated. Dilute 1 part syrup to 7 parts water.
Mix first 4 ingredients. Add flour and baking powder. Blend until smooth. Drop by tablespoon into deep hot oil. Fry until golden and cooked through. Drain on paper towels. Sprinkle with confectioners sugar. Serve warm.