HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, eggs, whole and cream corn, sour cream and muffin mix in bowl. Mix well. Spoon into a 1 1/2 qt. baking dish. Bake at 350° for 35 minutes. Yield: 6 servings.
Combine all ingredients in a blender or food processor. Puree until smooth. Makes 1 1/2 cups.
Melt oleo and sugar; beat eggs and mix all ingredients. Bake in 2 unbaked pie shells. Bake at 350° until knife comes out clean.
Beat well shortening and egg. Add flour, soda, cinnamon, salt and nutmeg. Stir in oatmeal, nuts, raisins and also bananas. Bake in 375° oven for 15 to 20 minutes.
Soften cream cheese; blend with other ingredients. Mixture will be fairly soft. Chill slightly, then form into a ball. Roll in minced pecans. Chill until time to serve. Serves 20 to 30.
Preheat oven to 350°. Grease bottom of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries and syrup with dry gelatin. Set aside.
Crush crackers and mix with melted oleo, mix in nuts and set aside 1 cup of mixture to go on top. Add milk and pudding mix with ice cream and whip with mixer until well mixed. Pour in crust and spread Cool Whip over ice cream mixture after you get it in pan. Sprinkle with remainder of mixture. Refrigerate overnight.
Mix all ingredients. Refrigerate overnight. Bake at 325° for 1 hour.
Put the noodles in a pot on the stove for 6 minutes. Mix it. When it's done, you put parsley in with the chicken and a little egg. Mix it for 1 more. Then it's done. Freeze them (hot dogs) in the freezer. Then put them in a pot on the stove. I don't know what minute; maybe it's 5. Pick up the hot dogs with a fork and put it on the bun and then on a plate. Put ketchup and mustard on it.
Wash plums; cover with water and bring to a boil. Drain. Cover with water. Boil until tender; drain and mash fine. Add sugar and other ingredients and cook until thick. Pour into sterilized jars and seal.
Wash, peel and slice potatoes into 1/8 to 1/4 inch slices. Layer potatoes and cheese in a baking dish and top with soup. Bake at 350 degrees for 1 hour or more until top begins to brown lightly. Let cool for 5 minutes before serving.
Mix all ingredients except 1/4 cup sugar, cinnamon and apples. Mix on high speed. Pour 1/2 of batter into greased Bundt tube pan. Add 1 1/2 apples, 1 teaspoon of cinnamon and 1/2 of remaining sugar. Repeat layer. Bake at 325° for 1 hour and 15 minutes.
In dish, place cooked beets and onion, sliced thin. Use another bowl and add together all other ingredients. Pour juice mixture over beets and onions; refrigerate at least 3 hours (will keep 3 to 4 days). Serve with deviled eggs or smoked fish.
Cream shortening. Add sugar and half of Karo gradually. Cream until fluffy. Add egg yolks one at a time and beat well. Add dry ingredients alternately with milk. Add vanilla and beaten egg whites. Add remaining Karo gradually, beating until stiff meringue is formed. Add to batter. Makes 2 layers. Bake for 25 to 30 minutes in 350° oven until done.
Into bottom of a buttered dish put thick layer of apples. Sprinkle with cinnamon and sugar mixed. Dot with lumps of butter. Into a bowl sift the next four ingredients. Break egg into bowl and mix until crumbly. Put over top of apples. Bake at 350° until top is brown, about 1 hour.
Mix all ingredients by hand. Bake in vegetable sprayed loaf pan 1 1/2 hours. Cool in pan for approximately 1/2 hour. Cool on rack until serving temperature.
Mix well. Make out in small balls. Place on greased cookie sheet. Mash out with fork. Bake at 300° until done.
Sprinkle one of the cheeses on bottom of pie shell. Add green chilies on top. Pour mixture of eggs, milk, cumin, salt and pepper over chilies. Put other cheese on top. (May add already browned sausage to mixture, if desired.) Bake approximately 1 hour at 350°. Needs to cool 15 minutes before cutting to serve.
Dip each chicken breast in sour cream or dip, then roll in chips. Place in ovenproof, flat, glass baking dish sprayed with Pam. Heat oleo until melted. Drizzle oleo over chicken in dish. Bake, uncovered, in preheated 350° oven for 45 minutes. Do not overbake; it will become dry and not a good leftover dish. Easy. Can be made in advance and stored in refrigerator in covered dish until ready to bake.
Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift dry ingredients together. Add dry ingredients to pumpkin mixture. Add alternately with water. Add nuts and raisins. Bake in Bundt pan at 350° for 1 1/2 hours, or until test shows done.
The night before, butter Bundt pan well. Put the rolls into pan. Sprinkle the dry pudding over the rolls. Sprinkle cinnamon over the pudding and pecans. In a saucepan, melt the butter. Add the brown sugar and bring to a boil. Cool for a few minutes and stir in the vanilla. Pour over frozen rolls and let sit until morning.
Beat egg whites until forms soft peaks; gradually add sugar and vanilla and beat until stiff peaks form. Fold in cracker crumbs and pecans. Spread mixture in buttered 10-inch pie pan, spreading sides slightly higher. Bake at 350° for 30 minutes or brown. Cool.
Cut the bread into cubes, place in an 8 in. baking pan. Add ham, sausage, onion, cheese and butter. Mix the eggs with milk and mustard. Pour egg mixture over other ingredients. Prepare the night before. Bake at 350° until well set.
More spices can be added, if desired. One teaspoon makes a cup of tea. This can be mixed and stored in a dry jar.
Boil for 20 minutes and put through Foley Mill. Fill jars and seal. May be frozen as well.
Mix broccoli, onion, cheese, soup, salt and pepper. Pour into baking dish. Sprinkle bread crumbs over top. Bake at 350° for 25 to 35 minutes.
Mix beef, bread crumbs, water, garlic salt, salt and pepper. Shape into small balls. Combine chili sauce, jelly and lemon juice in a large skillet, stirring, until jelly has melted. Add meat balls and simmer uncovered at least 45 minutes. Serve in chafing dish. Makes about 7 dozen.
Cream the margarine. Add sugar and flour. Put into pizza pan and press evenly with fingers. Bake at 350° until brown. Cool completely.
Saut onions and garlic in bacon drippings; add meat and brown. Add the seasonings and simmer. Cook grits and then stir into meat mixture. Grease baking dish, then pour into baking dish. Top with shredded cheese. Bake in 350° preheated oven until cheese is melted and bubbly. Allow cooling about 10 minutes before serving.
Add orange sherbet to jello; mix well. When partially set, add oranges and fold in whipped cream. Serves 8.
Mix together oatmeal, sugar, corn syrup and butter. Spread on a 9 x 13-inch pan. Bake 8 minutes. It will look gooey. Let set for 10 minutes.
Place broccoli in dish (9 x 13-inch). Heat soup and cheese together. Just before all cheese is melted, add milk, mayonnaise and egg. Stir until smooth and creamy. Pour on top of broccoli. Stir butter and bread crumbs together. Put on top of dish. Bake 30 minutes at 350°.
Cook chicken breasts and chop up finely (a food processor works great). To the chicken, add the lemon juice and pecans. Mix well. Add salt and the amount of mayonnaise to suit the desired consistency.
Brown pork chops in butter. Pour in stewed tomatoes, mushroom soup and 3/4 to 1 can of water. Cover and simmer 1 to 1 1/2 hours.
Cook sugar, dates and milk until it forms a soft ball in cold water. Add nuts and beat until thick. Then pour on a wet cloth and roll. When cool, remove cloth and slice.
Melt both cheeses together on low heat of electric surface unit. After cheese melts, add cream, stirring constantly. Add chopped tomato, chopped green chiles and garlic powder. Stir to blend all flavors. Add more cream if desired. Serve warm in skillet or chafing dish with Tostados.
Cut chicken into pieces. Remove skin and bones; discard. Cut chicken into small pieces, making about 3 cups.
Mix soups and sour cream with chicken. Make crust on bottom and top out of crushed crackers and melted butter. Sprinkle with poppy seed (optional). Bake for 30 minutes in 350° oven.
In large saucepan brown beef and onion; drain fat. Add remaining ingredients and bring to boil. Lower heat and simmer for 30 minutes.
Heat oven to 400 degrees. Heat spinach and squeeze all the water out. Place one can of crescent rolls in bottom of 9 x 13 baking dish, press seams together to make crust. Brush top with 1-2 Tbsp. olive oil. Bake 5 minutes (do not over bake). Allow to cool slightly.
Place chicken in oblong casserole dish. Mix sour cream and soup together and pour over chicken. Sprinkle stuffing mix over all. Bake 1 hour at 350°. Serves 6.
Blend all ingredients (except muffins) together and spread on English muffins. Bake at 400° for 10 minutes. Cut in quarters and serve hot.
Mix together and spread on crust. Top with blueberry pie filling or one of your choice.
Pour over 6 to 10 pound roast in covered roaster. Bake at 350° for 5 to 6 hours. Stir every hour. Meat will fall apart in 5 or 6 hours.
In a large bowl, toss cheese and sprinkle half in an ungreased 9 x 13 inch pan. Saute mushrooms, onion, and pepper with butter until tender. Layer over cheese. Spread ham or sausage over vegetables and sprinkle remaining cheese over the top. Blend flour, milk and eggs and pour mixture over layers. Bake in a 350 degree oven for 35-45 minutes.
Brush and scrub the potatoes well, leaving skins on. Place in a medium to large saucepan and cover with salted water. Cook about 25 minutes, until they can be pierced easily with a fork; drain. Leaving the potatoes in a hot saucepan, drop in the chopped parsley and the margarine. Stir well until the potatoes are coated. Salt and pepper to taste. Cover and serve hot with steamed green beans or any kind of meat dish. Makes 4 servings.
Mix together and bring to a boil. Cook until tender. Thicken with 2 tablespoons cornstarch in a small amount of water. Pour into a baked pie shell.
Make jello and chill a little. Fold pineapple, bananas and marshmallows into jello. Mix and put in 9 x 13-inch glass baking dish. Cook pineapple juice, sugar, flour and egg until thick; cool. Beat in cream cheese. Chill for 1 hour. Add Cool Whip. Spread over jello and let stand 1 hour before serving.
In a large bowl pour hot water over oatmeal, margarine and bouillon; let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour 1/2 cup at a time. Mix well after each addition. Knead 3 to 4 minutes adding more flour if necessary to make a stiff dough. Pat or roll dough to 1/2 inch thickness. Cut with favorite cookie cutter. Bake at 325° for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds.
Grease a 9 x 13-inch pan and line with bread. Cover with layers of chicken, mushrooms, pimento and water chestnuts. Mix together soups and mayonnaise and pour over casserole. Mix eggs and milk. Pour over soup mixture. Cover with sliced cheese. Refrigerate overnight.
Saute ingredients until tender. Mix with cream of chicken soup and 2 cups of milk. Keep on low or medium heat for about 30 to 40 minutes, stirring occasionally. Serve with Ritz crackers or rolls.
Toss berries with sugar, cornstarch, cinnamon and lemon juice. Place in large baking casserole. Dot with butter.
Saute onion in oil until tender. Add salt and pepper, broth, water and milk. Bring to a hard boil. Add egg noodles. Cook until half done. Add broccoli and cook 5 minutes or until tender. Cut cheese up in small chunks. Add to soup mixture until melted. Add half and half. I like to add bits of chicken to make a hearty chicken soup.
Pre-cook and cool pasta and frozen vegetables. Drain peas. Mix and add dressing.
Cook beef and drain off juice. Add beans and salsa. Stir and let simmer 15 to 20 minutes. Add (grated) cheese. Simmer 15 to 20 minutes. Serve hot with tortilla chips. Put Ranchero Dip in a crock-Pot on low to keep it hot.
In a large bowl, combine milk and lemon juice. Beat until mixed well. Add Cool Whip, bananas, marshmallows and pineapple. Mix all together and refrigerate.
Mix first three ingredients. For bottom layer, smooth onto large plate; thin layer cocktail sauce, shrimp, olives and sprinkle cheese on top. Enjoy with chips.
Preheat oven to 350°. In a large mixer bowl, combine sugar, butter and almond extract. Beat at medium speed until creamy (2 to 3 minutes). Cover and chill dough at least 1 hour. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each ball (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for 14 to 18 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Cool completely. Drizzle cookies with glaze.
Combine all ingredients and pour into 9x13 inch pan. Bake at 350° for 30-35 minutes.
To melt butter in a 1-quart glass bowl or casserole, microwave on High for 30 seconds. Stir in flour and salt to make a smooth paste. Blend in milk gradually. Microwave on High for 3 minutes, stirring every 30 seconds. Yields 1 cup creamy white sauce (thin).
Trim and wash broccoli thoroughly; cut flowerets and stems into bite-size pieces.
Cream butter and sugar. Add melted chocolate, vanilla and salt. Beat until smooth. Add 1 egg at a time and beat for 5 minutes after each egg. Pour into a previously baked pie shell. Top with 1/2 pint whipping cream, whipped with sugar to taste. Sprinkle with little grated chocolate. Chill overnight or at least 3 hours in fridge.
Trim tenderloin, place in a glass baking dish. Combine all other ingredients and pour over meat. Marinate overnight. Remove from marinade, boil marinade 3 to 5 minutes; cool. Bake meat at 350° for 45 to 60 minutes until done. Remove meat from pan and let cool. Slice into 1/4-inch slices and arrange in a small dish. Pour marinade over and toss. Refrigerate 4 to 6 hours before serving.
Combine sugar, flour and salt. Beat eggs until lemon colored and blend dry ingredients. Add melted butter and milk; blend well. Pour into an unbaked pie shell. Bake in 375° oven for 30 minutes. Allow to set before serving.
Have butter at room temperature. Beat until creamy. Add sugar, egg yolk and vanilla. Mix in baking powder and flour to form soft dough. Add nuts, if desired. Roll out dough and cut with cookie cutters. Place on cookie sheets. Bake at 325° to 350° for 20 minutes. (Temperature depends on your oven.) While cookies are still hot, roll in confectioners sugar until cooled.
Arrange tomato slices in slightly overlapping circles on a deep round plate or platter. For dressing, mix oil, vinegar, basil, garlic, salt and a few grinds of pepper; pour over tomatoes. Combine scallions and parsley; sprinkle evenly on top.
Mix first 3 ingredients together. Then add crushed pineapple. Mix well and pour into graham cracker pie shells. Chill in refrigerator for 2 or 3 hours or overnight. Then serve. You can freeze this pie.
Preheat oven to 350°. In large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a medium bowl, combine flour, baking soda and salt; blend into creamed mixture. Blend in nuts and coconut. Stir in M&M's bits. Drop by heaping teaspoon 2-inches apart on ungreased cookie sheet. Flatten slightly with back of spoon. Bake 8 to 10 minutes or until set. Don't overbake. Cool 1 minute on cookie sheet. Cool completely on wire rack. Makes 4 dozen.
Fry chicken until done; cool. Saute celery, onion and garlic until tender. Add soup and milk. Simmer until all is mixed well. Add chicken that has been deboned and cut	up. Add about 8	to 16 ounces cooked spaghetti and 1 1/2 cups cheese. Mix well. Put in oven and bake 45 minutes. May have to add more milk. The last few minutes, sprinkle with 1/2 cup cheese.
Sprinkle yeast in warm water; let stand 5 minutes. Mix milk, sugar, salt, shortening and lemon rind. Stir until shortening is well mixed. Stir in egg. Add raisins and nuts. Add 1 1/4 cups flour and mix well. Add rest of flour and knead until smooth. Put in bowl and rise double. Punch down and let rise again for 45 minutes.
Heat oven to 350°. Grease 9 x 9-inch pan. Melt butter and chips; cool. Stir in oats, flour and brown sugar. Press firmly into bottom and about 1 inch up sides of pan. Bake for 10 minutes. Cool completely.
Mix jello, boiling water, 7-Up and pineapple together. Set aside. Combine egg, sugar, juice and flour and cook until thick. After mixture is cooled, fold into jello mixture. Add mini marshmallows and allow to set up. Spread Cool Whip on top and garnish with pecans.
Melt butter in baking dish. Mix 1/2 cup sugar, flour, salt and baking powder. Pour over butter. Heat cherries, 1 cup sugar, 1 cup hot water and Jell-O. Pour over batter. Bake at 375°.
In skillet over medium high heat, put 1 tablespoon oil. When oil gets hot, put in half of the chicken; cook until brown and remove. Repeat with remaining chicken. Over medium heat, add remaining 1 tablespoon oil; when hot, stir-fry vegetables with ginger and garlic powder until tender and crisp. Add soup, soy and vinegar. Heat to boiling. Return chicken to skillet and heat. Serve over rice.
Combine cream cheese and oleo; beat at medium speed of an electric mixer until well blended. Add flour; mix well. Shape dough into 32 balls. Chill. Place in miniature (1-3/4-inch) muffin pans, shaping each ball into a tart shell. Set aside. Combine egg, oleo, vanilla, brown sugar and pecans. Spoon mixture into tart shells, filling 3/4 full. Bake at 350° for 15-20 minutes.
Cream shortening. Add sugars, eggs, pineapple and vanilla; mix thoroughly. Combine dry ingredients, then add to first mixture. Add nuts; mix thoroughly. Drop by teaspoon onto oiled cookie sheet. Bake for 10 minutes at 350°. Yields 6 dozen cookies. Store in loosely covered container.
Cream sugar, oil and flavorings. Add eggs. Mix well. Add dry ingredients to creamed mixture, mixing well. Drop by teaspoonfuls on greased cookie sheet. Grease bottom of a glass with oil. Dip in white sugar. Press top of cookie. Do this in sugar for each cookie. Bake in a 400° oven for 10 to 12 minutes. Watch closely.
Mix the first 3 ingredients in a bowl. Pat in bottom of 9 x 13 pan.
Sift dry ingredients together. Beat eggs with sugar, oil and vanilla. Beat in the dry ingredients. Add zucchini, raisins and nuts. Bake in two loaf pans at 350° for 50 to 60 minutes.
In a large stockpot, add tomato juice, peeled tomatoes and fatback. Bring to a boil for 10 minutes, stirring constantly. Add cabbage and okra. Boil for 10 minutes. Add lima beans and potatoes. Boil for 10 minutes. Reduce heat to medium and simmer, covered, for 20 minutes. Makes 8 to 10 two cup servings.
Thaw scallops and drain well. Cut large scallops in half. Run warm water over frozen pea pods to thaw; drain well. Cut onion into slices and cherry tomatoes in half lengthwise; set aside. In small bowl, stir together sherry, water, cornstarch, bouillon granules, sugar, soy sauce and ginger; set aside.
Place pork chops into a 9 x 13 pan with 1 c. of water. Place in oven on 350°. Cook stuffing mix according to directions on package. Once done, take the pork chops out of the oven and salt and pepper. Place stuffing on top of pork chops and cover pan with foil. Bake at 375° for about 15 minutes or until done.
Choose leg or saddle. Makes enough for family of 4. Allow 1/2 pound of meat per person. Season with garlic, pepper and salt. Rub meat with flour. Place on rack in open roasting pan. Roast for 15 minutes at 425°. Reduce heat to 325° and cook 30 minutes per pound. If layer of fat is thin, place several bacon strips on top. May use this recipe for elk or beef also. If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
Prepare shells and cheese dinner as on package. Add tomatoes and mix. Brown meat and drain. Stir in tomato sauce and onion. Spoon dinner mixture into a 1 1/2-quart casserole dish. Top with meat mixture. Sprinkle with crushed chips. Bake at 350° for 20 minutes.
Mix thoroughly the sugars, butter and peanut butter. Add eggs, soda and corn syrup. Continue mixing thoroughly. Stir in by hand, mixing the oatmeal, 3 cups at a time, with the chocolate chips and raisins. Drop by teaspoons on greased cookie sheets. Bake in 350° oven until done and lightly brown. Makes a large batch, using no flour.
Cream together sugar, shortening, salt and eggs. Add rest of ingredients; mix. Drop by tablespoons. Bake at 375° for 10 to 12 minutes. Spread "Orange Glaze" on warm cookies.
Melt margarine over medium heat in large skillet. Cook and stir onion and garlic until onion is soft. Add asparagus. Cook and stir for an additional 2 minutes. Add wine and lemon juice; cook an additional minute. Season with pepper to taste. Remove from heat.
Line bottom of 8 x 13 pan with bread. Mix ham, mayonnaise, onion and celery. Spread over the bread and cover with another layer of bread.
Soak beans overnight; drain. Add cold water. Cook 1/2 hour; drain pot. In baking dish, add ingredients. Cover with boiling water. Bake 4 hours.
Mix together quick oatmeal and 1 cup water in microwave for 3 1/2 minutes. Cool to lukewarm. Put 2 cups warm water and dry yeast together in a large bowl and sprinkle with 1 teaspoon sugar. Let begin to work. Add oat mixture, honey, salt, oil and flour to yeast mixture. Mix well and knead on floured board until smooth and elastic. Place in a bowl, greased well with Puritan oil. Let rise until double in bulk, about 1 hour. Punch down and roll over; let rise again. Punch down and form into 2 or 3 loaves, depending on pan size. Let rise again. Bake at 375° for 35 to 45 minutes. Can be made into buns also.
Sift together corn meal, flour and salt into large bowl. Mix onion. Stir in milk. Then stir in egg. (Dough will be soft.) Let mixture stand about 3 minutes. Drop from teaspoon a few at a time in deep fryer. Takes about 3 minutes for each puppy to brown.
Heat olive oil in a large nonstick pan. Put water on to boil for pasta. Add garlic and tomatoes to olive oil and saute, stirring occasionally, for about 5 minutes. Add wine, seafood and basil or parsley and bring to a boil and then immediately turn heat to low. Add pasta to boiling water. Simmer seafood mixture for about 7 minutes, stirring frequently. Add cooked pasta to seafood mixture. Sprinkle with additional parsley or basil and Parmesan cheese. Serves 4. About 6 grams of fat per serving.
Mix yeast, warm water and 1/2 cup sugar in a small bowl. In another bowl, add salt, 1 cup sugar, instant potatoes and cold water to make a thin mixture. In a large bowl, take flour and blend in shortening well. Add both liquid mixtures to flour. Let rise to double size. Work down using liquid shortening to keep hands wet. Pinch off balls about 2-inches in diameter to make rolls or divide out in bread pans to make loaves. Put in greased pans. Let rise again. Bake at 350° approximately 45 minutes or until brown. Brush on melted butter immediately.
Combine ingredients. Heat iron skillet or bread pan with bacon drippings (or oil) in 400° oven. Pour in batter and bake until brown, about 30 minutes.
Mix cream cheese and salsa together. Sprinkle black olives, lettuce and cheese on top. Dip chips and enjoy.
Cook sweet potatoes until done; drain off water. Let cool; peel. Blend and cream potatoes with mixer. Add sugar, margarine and eggs. Then add milk and seasonings. Mix well. Pour into unbaked pie shells (2 or 3 depends on how thick you prefer pie). Bake 30 to 40 minutes until crust is golden brown in preheated oven at 325°.
Combine sugar, water, cinnamon and salt in pan. Cook to 236°. Remove from heat and add 1 1/2 teaspoons vanilla and mix. Add warm nuts. Turn over and stir until all nuts are coated. Turn out on cookie sheet and separate nuts with fork.
Mix butter, cheese and Worcestershire well; add flour, salt and cayenne pepper. Mix well; add Rice Krispies and blend. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes.
Mix Jell-O, water, pineapple juice and sugar. Partly set. Whip until foamy. Whip condensed milk until stiff. Combine the 2 mixture in a very large bowl; blend until well mixed. Add can of drained, crushed pineapple. Pour into graham cracker crust.