HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare salad as directed on package except decrease water in dressing to 1 tablespoon and mix in sugar, vinegar and catsup. Stir in remaining ingredients.
Layer all ingredients as listed in a 9 x 13-inch baking pan. Bake at 350° for 1 hour. Let cool. Cut into squares.
Pour the wine into a 2-quart fondue dish (or any 2-quart flameproof enameled casserole). Drop in the garlic; bring to a boil over high heat. Let the wine boil briskly for 2 minutes, then with a slotted spoon, remove and discard the garlic. Lower the heat so that the wine barely simmers. Stir constantly with a table fork. Add the cheese, a handful at a time, letting each handful melt before adding another.
Preheat oven to 350°. Grease bottom and flour a 9 x 5 x 3-inch loaf pan. Sift flour, baking powder, baking soda, cinnamon, nutmeg and salt. Beat Crisco, sugar, eggs, vanilla and lemon rind until light and fluffy. By hand stir in flour mixture. Do not overmix. Stir in apples and nuts. Spoon into loaf pan.
Mix shortening, sugar and molasses. Add egg and mix well. Add dry ingredients that have been sifted together. Form in balls. Dip in white sugar and place, sugar side up, on cookie sheet. Bake at 375° for 8 to 10 minutes. If you did it right, there will be large cracks on the cookies when they are done.
Add first 4 ingredients together and boil for 3 to 4 minutes. Remove from heat and stir in nuts. Stir until mixture hardens. Spoon onto wax paper.
Brown meat; add onions, celery, mustard, brown sugar, catsup and salt. Simmer on low and stir off and on for 1 hour or until well done.
Saute ground meat; drain. Cook 10 to 12 servings of mashed potatoes following directions on the box. Grate or slice the cheese. In a large casserole dish, pour meat, tomato sauce and onion in the bottom. Add mashed potatoes. Sprinkle the cheese on top. Bake at 350° until cheese has melted. Serves 4 to 6.
Combine flour, oleo and nuts; press into bottom of cake pan and bake for 15 minutes at 350°. Let crust cool completely. Mix together cream cheese and powdered sugar; spread over cooled crust. In large bowl, mix instant pudding and milk; blend until pudding mixture. Spread this over cream cheese mixture. Top with Cool Whip and refrigerate. Top lightly with finely chopped walnuts.
Preheat oven to 350°. Combine mustard, salt, sugar and ketchup in a medium bowl. Add onions and corn. Mix thoroughly. Pour into a greased 1 1/2-quart casserole dish. Top with bacon. Bake for 40 minutes or until bacon is cooked. Yield: 6 to 8 servings.
To Boil the Eggs: Put eggs in water. Bring to a boil. Cover and turn off heat. Let set 20 minutes. Remove eggs and cool in cold water. They will never be tough!
Mix cabbage and salt. Let stand 1 hour. Squeeze moisture out of cabbage. Add carrots and peppers. Mix remaining ingredients for dressing; bring to a boil for 1 minute. Cool until lukewarm. Pour over slaw; mix well. Pack into freezer containers; cover and freeze. This slaw thaws quickly, and any leftover slaw may be refrozen. The cabbage stays crisp.
Melt oleo in long Pyrex dish, mix in flour and nuts and pat out to cover bottom of dish. Bake at 350° until slightly browned (about 25 minutes). Cool slightly before adding next layer.
Mix sugar, salt, margarine and Karo in pan. Heat to boiling. Simmer 5 minutes. Remove from heat and stir in soda. Pour over corn and mix well. Spread into a shallow pan. Bake at 200° for 1 hour. Stir every 15 minutes. Cool and store in airtight container.
Combine all dry ingredients in a medium bowl. Add the wet ingredients. Blend with mixer for 1 to 2 minutes. Pour cake batter into cones, 1/2 full. Bake at 300° to 350° for about 20 minutes. Test to see if top springs back when touched. Frost when cool and dip icing in nonpareil sprinkles. Makes 10 to 12.
Cream margarine and sugar. Add oil, eggs and vanilla. Combine flour, soda, salt and cream of tartar. Add to flour mixture. Chill for 2 hours. Shape into balls, then flatten with fingers or bottom of small glass with a design on bottom. Dip bottom of glass into flour before flattening balls. Bake at 350° for 10 to 15 minutes. Very crisp!
Place oil and sugar in a large mixing bowl. Beat well; add eggs and beat until creamy. Sift flour three times with soda, salt and spices, then add to mixture alternating with buttermilk and vanilla. Stir in chopped prunes and nuts. Pour into a 9 x 13-inch greased and floured pan. Bake at 325° for 45 minutes. Let cake cool before icing.
Combine rice, peaches, blueberries and 2 tablespoons of sugar. Coat 6 individual custard cups or 1 1/2 quart baking dish with cooking spray. Place rice mixture in cups or baking dish, set aside.
Mix all ingredients well. Bake in a 9 x 13-inch greased and floured pan at 350° for 35 to 40 minutes. Ice while hot.
Bring cauliflower, onion and celery to a boil in 2 cups water. Simmer until tender. Mix together flour, milk, salt and butter. Stir into cauliflower. Simmer 1 to 1 1/2 minutes, stirring constantly, adding more milk if it is too thick. Garnish with parsley and paprika.
Cook spinach until all water is gone. Add grease, salt and pepper. Stir in onion. Let spinach cook dry. Add eggs last.
In large mixer bowl, mix molasses and soda. Add rest of ingredients. Drop by teaspoon onto greased cookie sheet. Make hole in center and fill with jam or jelly. Bake at 350° for 10 to 12 minutes.
Boil chicken until tender. Reserve broth. Cool, bone and cut into bite size pieces. Saute mushrooms and add to chicken. Cook noodles in chicken broth. Cut pimentos into small pieces. Add chicken, mushrooms, noodles, pimentos, both soups and salt and pepper to taste. Mix together.
Preheat oven to 325°. In a small mixer bowl, cream together butter and sugar until light and fluffy. Add eggs and beat until smooth. Add remaining ingredients. Beat at medium speed for 4 minutes. Spread batter evenly in a greased 9-inch pie pan. Bake 30 minutes. Let cool in pan. Cut into wedges in pan. Wrap and pack for lunch.
In a saucepan, heat oil. Add garlic, onion and green pepper; saute for 5 minutes. Add tomatoes and wine; simmer until thick and pulpy. Stir in shrimp; cook for 5 to 10 minutes, stirring occasionally, until shrimp is pink and firm. Season with salt and pepper. Pour into serving dish; sprinkle with Feta cheese. Serve with rice, mixed with melted butter and pine nuts, if desired. Or, serve with Pilaff Greek Style.
Make cake according to directions. Take 1/2 of cake mix and add 1/2 can Eagle Brand milk and 1 stick butter. Bake at 300° for 40 to 50 minutes.
Dissolve Jell-Os in hot and cold waters. Add lemon juice and pie filling. When mixture is set, mix sour cream and powdered sugar and pour over top.
Blend together sugar and shortening; add hot water. Dissolve yeast in warm water; add eggs, flour and salt. Cover and let rise until double in bulk. Stir down, cover up to 4 to 5 days. Roll out to 1/4-inch thickness, cut with biscuit cutter and fold over and place on cookie sheet. Brush with melted butter. Let rise until double and bake at 350° until brown, 12 to 15 minutes.
Set oven at 400°. Mix sugar with flour. In pan on stove, bring to boil water, butter and cocoa. Add hot mixture to sugar mixture and beat. Mix together egg, soda, vanilla and buttermilk. Add to batter. Pour into greased jelly-roll pan. Bake for 20 minutes.
Dissolve yeast in a little warm water. Combine all the ingredients plus yeast in a crock or large new waste basket. Stir twice a day for 20 days. Let settle for 10 more days and siphon into bottles.
Put 3 cups milk in medium saucepan and heat. Divide eggs and beat yolks. Add small amount of milk from saucepan. Mix. Add sugar, flour and salt. Mix. Add to milk and stir and cook to boiling (at least 3 minutes). Add vanilla and coconut (save some for top of meringue). Pour into baked 9-inch pie shell. Cover with meringue and coconut. Bake at 400° until brown. This can be used for banana cream pie, too.
Cream butter and sugar. Beat in eggs, one at a time, then bananas and vanilla. Sift together flour, soda, baking powder and salt. Gradually stir into cream mixture. Blend in sour cream. Stir in oats and pecans. Turn into greased and floured 9-cup Bundt pan. Bake in preheated 350° oven for 50 to 55 minutes. Let cool 10 minutes. Unmold. Drizzle with lemon-flavored confectioners sugar glaze. Serve warm.
Mix the flour, baking powder, salt and water. Drop this dough by teaspoonfuls into hot chicken broth or beef broth. Turn these dumplings as they cook.
Preheat oven to 375°. In a large bowl, cream butter or margarine, shortening, brown sugar, sugar, eggs, corn syrup, water and vanilla. Beat well. Combine flour, baking soda and salt in a separate bowl; add to creamed mixture. Beat well. Stir in chocolate chips. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes until very lightly brown.
Combine all ingredients and refrigerate overnight. Take a large, round loaf of pumpernickel bread and cut the center out; put the dip in the bread. Dip is also good with wheat crackers.
Mix juice with the sugar, flour and margarine. Cook until thick. Cool and mix with fruit. Top with Cool Whip.
Mix flour, sugar, eggs, salt, baking soda, vanilla and pineapple (with juice) in a large bowl. Stir until well blended. Pour into a sprayed 9 x 13 inch pan. Bake at 350° for 30 to 40 minutes or until light golden brown.
In a large double boiler, melt butter; saute onions, garlic and celery until celery is tender and onions are translucent. Add flour to make a roux, stirring constantly so it does not burn. This mixture should be thick. Once roux is ready, slowly add clam juice and stir constantly to eliminate any lumps from the roux and obtain a smooth mixture. Add thyme, pepper, potatoes and bay leaf. Simmer until potatoes are tender and add clams. Simmer for 5 more minutes and remove from heat. Remove bay leaf; add heavy cream and serve.
Combine cornstarch, flour, baking powder, salt and pepper. Stir in water and egg. Beat until well blended. Heat oil in a deep fryer to 375°. Dip vegetable pieces or cheese cubes in batter and fry in hot oil. Fry 3 or 4 curds at a time otherwise cheese melts out of curd. Stir batter occasionally, as you dip. If batter is too thick, add a little water.
Make biscuits in usual manner. Preheat oven to 450°. Bake 10 to 12 minutes.
Combine first five ingredients. Blend mayonnaise, sour cream and seasoning. Pour over chicken and toss lightly. Chill.
Stir together first 3 ingredients. Set aside. Beat butter with brown and white sugars until fluffy. Beat in eggs and vanilla. Stir in dry ingredients slowly.
Mix eggs, butter, pecans, sugar, flour and cocoa. Pour into a 9 x 14-inch glass pan (cake pan size). Bake 25 minutes. Combine coconut and condensed milk. Spread evenly over first layer. Bake 10 minutes. Melt chocolate chips over coconut layer. Bake 5 minutes. Let cool completely; cut into bars, then refrigerate.
Cream butter; gradually add sugar, beating until light and fluffy. Combine flour, soda and oats; add to creamed mixture. Press half of the crumb mixture into the bottom of a cookie sheet. Spread preserves over pressed crumb mixture. Sprinkle remainder of crumb mixture over preserves. Bake at 400° for 15 minutes. Cool and cut into bars. Yield: approximately 4 dozen.
Cream Crisco, butter and sugar thoroughly. Add egg. Cream mixture until fluffy. Stir in dry ingredients until mixture is smooth. Blend in milk. Drop on ungreased cookie sheet. Take glass and wet bottom. Dip in sugar and flatten cookie. Very good without the work!
Pour crackers in a large bowl and mix with the combined dry dressing mix, dill weed and garlic powder. Pour oil over crackers and stir thoroughly until well coated. Put in a plastic bag and tie securely. Shake the contents.
Drain pineapple, reserving juice. Combine reserved juice and raisins in a small saucepan and bring to a boil. Remove from heat; cover and let stand 10 minutes. Drain.
Grease and flour pans. Mix the dry ingredients. Work in the butter. Then beat eggs and milk together and then mix into the dry. Put into 2 round cake pans. Let mixture stand in the pans for 20 minutes before cooking.
Pour water in bowl. Dissolve the sugar and yeast. Beat in the egg and oil. Add the flour and salt. With large spoon, beat this spongy dough until it is elastic and smooth. Cover with clean, damp towel and put somewhere warm to rise for 1 hour. Drop the dough into greased muffin tins, filling each half full. Should have enough dough to fill 18 medium cups. Cover loosely with plastic wrap (greased first so dough won't stick); let dough rise again until doubled, 30 to 45 minutes. Fifteen minutes before ready to bake, turn oven to 400°, then bake rolls 18 to 20 minutes or until golden brown. When done, remove from tins.
Beat egg white until fluffy. Stir in sugar gradually, one table spoon at a time. Then stir in milk and vanilla. Gently stir in snow and serve at once. Makes 4 to 6 servings.
Heat oven to 350°. Grease 15 x 10-inch jellyroll pan. In large bowl, combine flour, brown sugar, 1 cup butter and vanilla; blend well. Spread in prepared pan. Bake 15 minutes; remove from oven. Sprinkle with marshmallows. Return to oven; bake 5 to 6 minutes until marshmallows are slightly melted. In top of double boiler, melt chocolate chips and 3 tablespoons butter. Add water and stir until smooth. Drizzle over marshmallows. Cool and cut into bars.
Mix shortening, margarine and sugar. Blend well. Add eggs, one at a time. Add vanilla and lemon or orange extract, then baking powder. Add flour and milk alternately ending with flour (add in thirds). Pour in a greased and floured 9 x 13-inch tube pan. Bake at 300° for 70 minutes. Cool for 25 minutes, then invert on a rack.
Preheat oven to 350°. Line bottom of a small cookie sheet with crackers, salt side up. Place butter and margarine in saucepan over low heat and stir until melted. Add brown sugar and stir until ingredients are well blended and sauce like consistency. Pour the brown sugar syrup evenly over the crackers, smoothing with a wooden spoon. Place in oven for 6 to 8 minutes (mixture will bubble on top of saltines and form a toffee layer underneath). Remove cookie sheet from oven, realign the saltines with wooden spoon. Pour chocolate chips evenly over saltines and put back in oven for 2 minutes to melt. Remove from oven and quickly spread melted chips as if you were frosting a cake. Sprinkle evenly with nuts and place in freezer for 10 to 15 minutes. Remove from freezer and cut into squares with pizza cutter or sharp knife. Cover with foil or plastic and store in fridge or freezer. Makes 30 to 35 squares.
Beat egg white until foamy. Add sugar and vanilla. Beat until stiff. Take fork and roll pecans in batter. Place on buttered cookie sheet. Bake in oven at 225° for about 30 minutes.
Beat nonfat milk and flour with water until smooth. Add tarragon, parsley and pepper. Cook over medium heat, stirring constantly until mixture thickens. Mix in chicken and vegetables. Pour into 1 1/2-quart casserole. Cover with pastry crust or mashed potato topping. Bake at 400° for 20 minutes or until lightly browned. Yields 4 servings.
Beat eggs, sugar, oil and vanilla; stir in zucchini and pineapple. Add dry ingredients, then raisins and nuts. Grease and flour pans (regular size); bake 60 to 70 minutes in 350° oven. Do not underbake.
Butter large casserole dish. Put in a layer of chicken followed by a layer of sliced eggs. Mix broth and soup; pour over the chicken and eggs. Mix butter and flour well, then mix with milk. Pour over chicken. Cook 1 1/2 hours.
In large mixer bowl, combine condensed milk, peppermint extract and, if desired, food coloring. Fold whipped topping. Turn into crust; cover. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers. Makes 1 pie. Preparation time: 8 minutes.
Press excess moisture out of spinach. Mix cream cheese, margarine and spinach together and cook for 4 minutes at Medium power. Cover and let rest for 5 minutes.
Dissolve Jell-O as on package. Melt cheese and marshmallows in hot water. Combine the two mixtures; allow to cool. Add drained pineapple, whipped cream and pecans. Freeze and cut into squares.
Mix last 3 ingredients together. Pour over cauliflower, green pepper, parsley and cucumber; toss. Refrigerate overnight. Radishes may be added at serving time, if desired.
Brown hamburger in oil. Shred all vegetables in food processor. Saute in butter, then add to meat. Add remaining ingredients. Simmer 2 to 3 hours. Cool; take off heat. Freezes very well.
Mix well. Pour into shallow baking dish. Bake at 250° for 20 minutes. Store in airtight container.
Mix pineapple and Jell-O. Heat until Jell-O dissolves. Mix in buttermilk; add coconut and pecans. Fold in Cool Whip. Pour into a 9 x 13-inch dish and refrigerate.
Combine the butter, peanut butter and sugars using a mixer on a medium to low speed until light and fluffy. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda. Cover and chill dough for 2 to 3 hours. Unwrap all of the Snickers candy. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten. Place a Snickers Miniature in the center of each piece of dough. Form the dough into a ball around each candy bar. Place on a greased cookie sheet and bake at 325° for 10 to 12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of cookie dough.) Let cookies cool on a baking rack. In a small saucepan or double boiler, melt the Dove candies and drizzle melted chocolate over the top of each cookie. Makes about 24 cookies.
Arrange asparagus in 1-quart shallow casserole. Sprinkle with salt and pepper and dot with butter. Cover and bake at 300° for 30 minutes. Serves 4.
Heat oil and saute onion, garlic, pepper and rice for about 5 minutes. Add broth, salt and saffron. Bring to a boil. Cover and cook over low heat for 15 minutes.
Make white sauce of margarine, flour, half and half and stock. Add seasonings, parsley and green onions. Cook until thick. Add wine and cheese. Stir until melted and smooth. Add a little to beaten egg yolks; then combine sauce and yolks. Cook 1 minute. Fold crab meat and cook 5 minutes.
Put all ingredients in pan. Cook until meat changes color. Add cheese. Let it cook until it melts. Pour mixture into bowl; cover and let it stand for several hours in refrigerator. Using buns of your choice, brush 1 side with butter and the other with mustard. Spoon burger mixture onto the bun. Wrap each bun in foil and bake 20 minutes at 350°.
Brown meat in fat about 20 minutes. Add boiling water and rest of ingredients except carrots, potatoes, 1/2 cup water and 1/4 cup flour. Simmer about 2 hours until meat is thoroughly done and tender. Add carrots and potatoes. Cook until tender. Mix cold water and flour. Remove bay leaves and garlic. Make a well in center of meat and potatoes and pour in water and flour mixture to thicken. Cook gently about 5 minutes.
Spread slices of dried beef with cream cheese. Wrap around a small dill pickle. Chill and slice.
Mix pudding and water and cook until thick, stirring constantly. Add gelatin and lemonade mix and cool slightly. Add drained pineapple and orange slices, then add Cool Whip. Pour into dish and refrigerate until ready to serve.
Cook noodles; drain. Brown meat and drain. Add onion, garlic, spaghetti sauce and tomatoes. Simmer for 30 minutes.
Cream butter and sugar. Add eggs and sherry. Mix well. Add dry ingredients and blend. Add fruits and nuts that have been chopped. Nuts should be broken into fairly small pieces. Bake at 300° for 20 to 30 minutes. Cool.
Combine all ingredients, except bread crumbs, and toss lightly. Shape into cakes; roll in bread crumbs. Fry in hot fat or stuff in baking shells. Bake 15 minutes at 350°.
Mix all wet ingredients together. Add in all stuffing mix except enough to sprinkle on top. Place in buttered casserole dish and bake until bubbly brown at 325°.
Place margarine in a 1 1/2-quart glass baking dish. Microwave for about 1 minute or until it is melted. Stir in marshmallows. Microwave for 1 minute. Remove and stir. Microwave again for 1 minute or until marshmallows are melted. Remove and stir. Mix in cereal. Press into the baking dish. Cool until set; cut into squares. Yield: 24 to 30 bars.
Mix and let sit in refrigerator overnight for best results. Drop in hot grease, teaspoon at a time.
Preheat oven to 350°. Cook mushrooms in oil until soft. Add onion and garlic powder. Add tomatoes, paste and seasonings. Let simmer for 1 hour. Add sugar, pepper and Parmesan cheese. Oil baking dish. Lay chicken in dish. Pour the sauce with mushrooms over top of chicken. Bake at 350° for 1 hour or until tender.
Mix and bake in an 8 x 8-inch pan at 350° for 35 to 40 minutes.
Blend cornstarch, flour and sugar. Stir and add to boiling water. Stir constantly for about 5 minutes. Cover mixture and steam 15 minutes. Add butter and beaten egg yolks, cooking only 2 minutes. Remove from fire. Add lemon juice and grated rind. When cool, fill baked pie shell and cover with meringue.
Cook noodles per directions. Drain spinach and mix with cottage and Mozzarella cheeses, nutmeg, egg white and Parmesan cheese. In casserole dish, put a layer of spaghetti sauce and then a layer of noodles. Spread mix over noodles and repeat layer. Top with Mozzarella cheese and bake for 30 to 40 minutes at 375°. Total calories, 1602. Total fat grams 45.6.
Melt butter in casserole dish. Place chicken in dish. Pour in 1 cup rice. Add onion soup. Add water and mushrooms. Bake 30 minutes at 350°. Turn chicken, bake 30 minutes longer.
Use enough buttermilk to make dough soft. Mix with electric mixer until smooth. Bake at 400° for approximately 20 minutes. It makes 3 layers. Pour into cake pans (sort of thin). The layers will be stacked. Put apple butter or dried apples between each layer.
Melt butter in skillet. Saute onions until tender. Stir in green pepper, celery, chicken broth and soy sauce. Cook over medium heat. Add chicken and mushrooms.
Heat oven to 350 degrees. Line two 9- inch round pizza pans, extending foil over edges of pan.
Heat milk slightly and dissolve yeast. Add 1 1/2 cups flour and beat until smooth. Cover with damp cloth and let rise in warm place until double in bulk, about 2 hours. Cream butter, salt and sugar. Add egg and mix well. Stir this mixture into the yeast sponge. Add 2 cups flour and mix thoroughly. Rub top of dough with butter or Crisco and let rise again until double in bulk. Roll about 3/8-inch thick and cut with floured doughnut cutter. Allow to rise about 45 minutes. Fry in deep fat heated to 365°. Drain on absorbent paper. Sprinkle with sugar or use glaze made by adding about 3 tablespoons water to 1 cup confectioners sugar. Makes 18 to 20 doughnuts.
Brown rice in oil until golden brown with chopped onion and diced bell pepper. Add parsley, salt, pepper and tomato. Add warm water and chicken broth. Simmer for 25 minutes. Stir before serving.
Generously grease and flour Bundt pan or two 10-inch pans. Sprinkle nuts on bottom of prepared pans (about 2 teaspoons in each individual pan; set aside. Heat oven to 325°. Put dry cake mix in a large bowl and add eggnog, oil and eggs. Add rum and nutmeg and beat for 2 minutes. Pour batter in prepared pans. Bake for 20 to 25 minutes. Use a cream cheese icing for cake.
Combine sugar and flour. Blend in butter and yogurt. Pour over fruit choice in casserole dish. Bake at 350° for 40 to 45 minutes.
Bring lemon juice, pineapple and sugar to a boil. Dissolve gelatin in 1/3 cup cold water and add to hot mixture; cool. Add whipped cream, cut up cherries and cheese. Let congeal. Serve on lettuce leaf or add homemade mayonnaise and chopped cashew nuts.
Grease a 9 x 13-inch pan and flour. Preheat oven to 350°. Beat Crisco and sugar for 1 minute on medium speed. Add eggs and vanilla; beat for 2 minutes on medium speed. Sift flour, salt and baking powder. Add alternately with milk; mix well. Pour into pan; bake for 30 minutes. Let cool for 10 minutes. Cut into squares. Serve with strawberries and whipped topping.
Line pie plate with graham crackers for crust. Beat egg yolks into milk and lemon juice. Pour into crust and chill. Top with meringue before serving.
Mix sugar, milk, salt, butter and cocoa. Bring to full boil. boil for 3 minutes. Take off stove. Add peanut butter, vanilla and oatmeal. Drop onto wax paper.