HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine syrup, sugar, eggs, butter and vanilla. Stir in pecans. Pour into prepared crust. Heat 10 minutes, until pie is set. Let stand until cool. Garnish, if desired, with sweetened whipped cream. Yields 8 servings.
Place all ingredients in a small bowl. Blend well with wire whisk or fork. Makes 6 servings.
In a large skillet, brown ground meat. Add onion, rice, parsley, savory and water. Cover and cook until rice is tender, about 20 minutes. Add salt and pepper to taste. Stir occasionally. Cut zucchini in half. Scoop out seeds and sprinkle with a little salt. Stuff with the rice and meat filling. Sprinkle with grated cheese. Cover with foil and place in a flat baking dish. Bake at 350° for 30 to 35 minutes or until squash is tender.
Melt butter; saut mushrooms slightly. Add bread crumbs, onion juice, parsley, salt, pepper and celery salt. Add sufficient broth or milk to moisten and mix well.
Cook sausage in skillet until browned; drain. Separate crescent rolls into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Cook at 375° for 30 to 40 minutes. Serves 6 to 8.
Soak tomato slices for 24 hours in lime water made by stirring 3 cups of pickling lime into 2 gallons of water. Drain and rinse well under water. Soak 4 hours in fresh cold water, changing water every hour. Drain. Make syrup of remaining ingredients. When they begin to boil, pour over the drained tomatoes. Let stand overnight. In the morning, bring to a boil and boil for hour. Put in jars and seal in sterilized jars. Makes 9 or 10 pints.
In Dutch oven, cover chicken with water. Bring to a boil. Simmer 40 minutes. Save broth. Saute celery and onion in margarine until soft. Add flour and cook until brown. Add broth from chicken, salt and pepper. Bring to a boil. Add noodles. Cook until tender. Stir in chicken and half and half. If the broth does not taste enough like chicken, add bouillon cubes to taste.
Combine pineapple, lemon and cranberry juices. Add sugar and stir well. Add ginger ale before serving.
Mix first 4 ingredients together, then fold in Cool Whip and mix well. Refrigerate about 4 hours before serving.
Heat milk. Beat eggs, sugar and vanilla. When milk begins to simmer, slowly add egg mixture while beating continuously. Cook over low heat until mixture coats spoon. Sprinkle nutmeg over top. Add 1 cup of booze if desired.
Arrange peaches in buttered 13 x 9 x 2-inch pan (I butter my pan well before I put peaches in). Mix both Jell-Os and cinnamon in a small bowl. Sprinkle 3/4 of mixture evenly over pieces and dot with butter.
Place all ingredients in a covered casserole dish in a 400° oven for 45 minutes to 1 hour.
Cover dates with a cup of boiling water and cool. Cream the butter, sugar and eggs. Add dry ingredients, then dates and water. Spread in 15 x 10 x 1-inch jelly roll pan and cover with nuts and chocolate chips. Bake at 350° for about 25 to 30 minutes.
Dredge cutlets in flour, lightly coating both sides. In 10-inch nonstick skillet, combine margarine and salt; heat until margarine is melted. Add chicken; cook over medium heat until lightly browned. Transfer chicken to plate; set aside.
Mix all ingredients together and bake in oblong pan at 350° for 45 minutes. May be topped with whipping cream. This cake keeps excellent for several days.
In bowl, combine gelatin, salt and boiling water; stir until gelatin is dissolved. Stir in the cold water, white pepper and the lime juice. Chill until mixture is slightly thickened. Fold cabbage, celery and yellow pepper into gelatin mixture. Pour into each of 4 (3/4-cup) molds, dividing evenly. Chill until firm for 3 hours or overnight. Makes 4 servings. Each serving contains 80 calories, 2.2 g protein, 19.4 carbohydrates, 0.1 g fat, 0 cholesterol and 336 mg sodium.
Remove skins from potatoes and shred into a bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes and cheese. Mix well. Turn onto greased 9x13 baking dish. Cover and refrigerate overnight. Sprinkle with corn flakes and drizzle with 3 tbsp butter. Bake at 350° for 1 hour. Garnish with parsley.
Cream 1 1/2 cups margarine, shortening and sugar in mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt in bowl. Add to creamed mixture alternately with 1 cup pineapple, mixing well after each addition. Pour into greased and floured tube pan. Bake at 300° for 1 hour and 10 minutes. Cool in pan for several minutes. Invert onto serving plate. Cream remaining 1/2 cup margarine and confectioners sugar in mixer bowl until light and fluffy. Fold in remaining 1/2 cup pineapple. Spoon over warm cake. Yield: 16 servings.
Cut onions into 1/4-inch slices. Separate into rings. Heat oil in 3-quart saucepan to 375°. Beat remaining ingredients with hand beater until smooth. Dip rings in batter, dripping excess in bowl. Fry few rings at a time in oil until golden brown, about 2 minutes.
Lay crescent rolls flat on ungreased 10 x 15-inch cookie sheet. Pinch seams together. Bake in preheated 350° oven for 10 to 12 minutes. Spread next three ingredients on cooled crust. Put raw chopped vegetables on top: mushrooms, carrots, cauliflower and broccoli. Wrap in Saran Wrap and keep in refrigerator.
Mix sugar, cocoa and milk. Bring to a boil over medium heat. Boil for 5 minutes. Remove from heat. Add butter, peanut butter and vanilla. Add enough oats to thicken. Drop by tablespoon onto buttered surface.
Marinate the meat in melted butter and Ro-Tel tomatoes. Cook slowly over hickory. Cut onions, bell peppers and mushrooms into butter and fry until brown. Add tomatoes and fry for 5 more minutes. Add meat. Serve with cheese, lettuce and tortillas.
Bring water, butter and minced onions to a boil. Add broccoli and bring to a second boil. Separate broccoli and stir in rice. Remove from heat and let stand 5 minutes, covered. Add Cheez Whiz and mushroom soup. Mix well and place in buttered casserole dish. Sprinkle with French fried onions. Bake, uncovered, at 325° for 30 minutes.
Brown ground beef. Drain off excess fat. In a crock-pot, combine all ingredients (cube up Velveeta cheese). Heat on high for 30 minutes to melt. Reduce to low and serve with tortilla chips.
Mix sugar, cocoa and butter. Butter one side of all eight slices of bread. Place 4 slices on griddle pan on medium-high heat. Spread 1 rounded tablespoonful of mixture on each slice of bread and place remaining 4 slices of bread on top (sandwich style). Cook on both sides until lightly browned. Serve hot. Lightly dust with powdered sugar (optional). It's sooo good!
Chop up cookies and set aside. Make pudding according to package directions. Stir cool whip into prepared pudding. In separate bowl mix cream cheese, butter and sugar together. Use a deep glass bowl, layer the cream mixture with the chopped cookies. End with a layer of the cookies. Can top with gummy worms or gummy bugs for kids party.
Mix together the dry ingredients; add water, egg and cheese. Saute the ground gator in 1 tablespoon of margarine until the meat just turns white. Drain and then add to mixture. Stir by hand until all ingredients are distributed evenly. Drop 1/2 teaspoon of mix into 375° oil and deep-fry until golden brown, turning once. Drain on paper towels. Serve with prepared honey-mustard dressing. Makes approximately 250 (1 1/2-inch), in diameter. Can substitute crab or fish.
Melt oleo on foil-lined cookie sheet. Beat egg and add milk. Dip chicken in milk mixture, roll in flour mixture. Place on cookie sheet, skin side down, on oleo. Bake 30 minutes, turn pieces and bake 30 to 35 minutes longer in 375° oven.
Peel off outer layers of skin from whole garlic bulbs. Leave bulb intact and cloves unpeeled. Place bulbs in baking pan and drizzle with olive oil. Sprinkle with salt and pepper. Fill pan with water until bulbs are half covered. Cover pan tightly with foil. Bake at 425° for 1 hour. Break cloves off bulb and squeeze pulp onto bread.
Make some pizza dough. Put sauce and cheese on top of dough. Grill pepperonis and put on top of the cheese. Cook it in a pan in the oven for 13 hours.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inches or three 8-inch round layer pans. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix flour, baking powder and salt alternately with milk; pour into pans. Bake oblong at 450° for 50 minutes, layers at 300° for 35 minutes or until toothpick comes out clean. Cool.
First Layer: Crush the graham crackers and mix with the margarine. Press into an 8 x 8 x 2-inch buttered dish. Put aside 1 cup to sprinkle on top layer, if desired.
Combine crumbs and shortening. Press on bottom of a 9-inch spring-form pan. Beat cheese until fluffy. Beat in sweetened condensed milk until smooth. Beat in eggs and vanilla. Toss 1/2 cup chocolate chips with flour. Stir into cheese mixture. Pour into pan. Sprinkle remaining chips over top. Bake at 350° for 55 minutes. Chill.
Break asparagus spears into 3 to 4 inch pieces and cook until crisp tender. Prepare hollandaise sauce according to directions on packet. Cut crusts off bread slices. For each turnover, spread 1 tsp. hollandaise sauce on bread. Sprinkle with parmesan cheese and put several slices of asparagus in the center of the bread. Fold one corner of bread over and secure with a wooden toothpick. Brush top with butter and sprinkle with parmesan cheese. Repeat for remaining turnovers. Bake at 400° for 12 minutes or until browned. Makes 8 turnovers.
Mix together and pour on top of casserole. Bake at 350° for 45 to 50 minutes.
Combine until smooth. Refrigerate in covered glass container. Makes 1 1/4 cups. Same as Eagle Brand milk, but less fattening.
Mix sugar, cornstarch and water. Cook until thick and clear, stirring constantly; set aside. Beat egg whites until frothy; continue beating, adding cooked mixture slowly. Put on cooled pie filling of your choice. Bake at 400° until golden brown.
Seedless grapes or mandarin oranges can be added. Mix together ingredients and chill.
Mix soup, milk, salt and pepper in a 1 1/2-quart casserole. Gently stir in noodles, tuna and peas. Cover and bake at 375° to 400° for 25 minutes. Uncover; sprinkle with crushed chips. Bake 10 minutes until bubbly. Makes 6 servings.
Preheat oven to 350°. Combine the flour, salt, baking powder and poppy seed in a large bowl. Set aside. Cream together 2 cups of the sugar, oil, eggs, vanilla and 1 1/2 teaspoons of the almond extract in a medium bowl. Add the dry ingredients to the sugar mixture alternately with the milk, ending with the dry ingredients. Bake in 2 large greased loaf pans. Bake 40 to 65 minutes. Combine orange juice, 3/4 cup sugar and remaining 1/2 teaspoon almond extract and drizzle mixture over the top of baked bread. Cool on wire rack.
Brown pork chops; season with salt and pepper. Add chili sauce, lemon juice and peach juice drained from peach slices. Simmer for 50 minutes, or until tender. Add sliced peaches; heat for 5 minutes. Serve on rice or noodles.
Wash raisins; cook 5 minutes in water and sugar. Add butter and cool slightly. Add beaten eggs. Add raisins to dry ingredients; then add citron and nuts. Bake in 8-inch tube pan that is greased and lined with waxed paper. Cook slowly at 325° for 1 1/2 hours.
Cream together first four ingredients until light. Add eggs one at a time, beating after each. Fold in, alternating, flour, milk and flavoring. Grease mold. Add mixture. Put in cold oven. Cook 1 hour and 35 minutes at 300°. Do not open oven door until time is up.
Combine all together and melt in crock-pot. Cook on low for approximately 2 hours.
Cook chicken over medium high heat 10 to 12 minutes, lightly brown (cut into bite size pieces). Add water and rice plus seasoning packet. Bring to a boil. Cover; reduce heat and simmer 10 minutes. Stir in salad dressing.
Bring 1 cup cranberry juice to a boil in saucepan; add gelatin, stirring to dissolve completely. Stir in chilled cranberry juice. Chill until partially set. Fold in apple, celery and walnuts. Pour into greased ring mold. Chill until firm. Unmold onto serving plate. Yields 8 servings.
Partially thaw potatoes. Mix all ingredients together and pour into 9 x 13-inch baking dish. Bake at 400° for 1 hour. Top with corn flakes and bake additional 5 minutes.
Crumble by hand Ritz crackers. Beat egg whites until stiff. Add sugar and vanilla to egg whites. Fold this and black walnuts to the cracker crumbs. Bake in 9 x 13-inch greased pan for 25 minutes only.
Combine all in crock-pot. Cook on low 8 to 12 hours (high for 5 to 6 hours). Serve over noodles or with mashed potatoes.
Mix until crumbly and pat into a 12-inch round pan. Bake at 350° for 10 to 15 minutes.
Brown meat with onion; drain. Place all remaining ingredients into a crock-pot and heat, letting cheese melt. Stir in meat mixture. Serve with chips (tortillas) or assorted crackers.
Cook potatoes until just tender; cool, peel and cut into 1-inch thick slices. Pare and core apples; slice into 1/2-inch rings. Mix sugar, salt and cinnamon. Arrange potatoes and apples in alternate layers in greased baking dish. Sprinkle part of the sugar-cinnamon mixture and lemon juice over each layer. Dot with butter. Add water. Cover and bake at 375° for 35 minutes. Remove cover; cook for about 10 minutes.
Beat eggs, oil, sugar and zucchini; add vanilla. Mix. Add dry ingredients. Pour into greased and floured bread pan. Bake at 350° for 1 hour or until toothpick comes out clean. Makes 2 loaves.
Cream shortening and peanut butter. Add sugar and brown sugar. Add egg, milk and vanilla. Beat well.
Slice potatoes into shallow sprayed baking dish. Add chopped eggs. Cook bacon and onion in first measure of butter in large pot until onion is transparent. Stir in flour, mustard and salt. Add 1 cup of milk; bring to a boil, stirring constantly. Add remaining milk and boil again. Stir in grated cheese. (If too thick to pour easily, add more milk.) Pour over potatoes, covering the entire surface. Top with buttered bread crumbs made by melting second measure of butter and stirring in the crumbs. Refrigerate until needed. Bake, uncovered, at 180°C for 30 to 45 minutes, until heated through and lightly browned. Makes 4 to 6 servings.
In small bowl, beat eggs and vinegar together. Mix flour and butter until crumbly in large bowl. Add egg mixture and mix well.
Melt butter and add enough flour to make a reasonable thick roux (enough to absorb all of the butter). Add milk and parmesan cheese. Add egg to thicken sauce; but do not allow to boil. Remove from heat. Fold in whipped cream. Salt and pepper to taste. For each Hot Brown, place 2 slices of toast on a metal or flame proof dish. Cover toast with liberal amount of turkey. Pour a generous amount of sauce over turkey and toast. Sprinkle with additional parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbles. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
Drain beans; rinse and drain again. Add together all ingredients with mayonnaise or dressing to your taste.
Cream butter and sugar until light. Add cream cheese and beat until fluffy. Add salt and vanilla. Add one egg at a time, beating after each addition. Turn mixer to low speed and fold in flour.
In 9 x 13-inch pan, spread apples, then add crushed pineapple. Sprinkle cake mix over fruit, then a layer of coconut, then a layer of nuts. Pour melted butter over top of mixture. Bake at 325° to 350° for 1 hour. May be served plain or with ice cream or Cool Whip.
Combine all ingredients and chill overnight. Serve with Fritos scoops or tortilla chips.
Rinse apricots; simmer, covered, in 2 1/2 cups of water until tender. Mash apricots. Add pineapple, lemon and sugar. Simmer, stirring frequently, until thick and clear, about 45 minutes. Ladle into hot scalded jars. Seal. Makes about six 1/2-pint jars.
Cut steak into 5 or 6 pieces, serving size. Coat with salt, oregano and pepper. In slow cooker or crock-pot, pour spaghetti sauce over meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high. Add onions (may use fresh onions). Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread. Makes 5 to 6 servings.
Heat oil, honey, flavoring and pour over all other ingredients. Pour into a large cookie sheet. Heat in oven for 45 minutes at 300°. Stir occasionally.
Soften butter. Mix all ingredients. Topping will be lumpy. Spread over pie and bake as directed. Makes enough topping for one pie.
Mix all ingredients except caraway seeds and sausage. Top with caraway seeds and sausage. Bake 1 1/2 hours at 300°.
Mix all dry ingredients. Add milk gradually. Beat 2 eggs separately and add to this mixture. Cook until desired thickness on medium-high heat. Remove from heat and add vanilla and margarine. Stir until well blended. Serve hot.
Mix all ingredients together. Pour into greased and floured 9 x 13-inch pan. Bake in 350° oven for 45 minutes.
In large punch bowl, combine Hawaiian punch, grapefruit juice and grenadine. Add strawberries. Just before serving, add lemon-lime soda and ice. Float orange slices on top. Makes 32 (4 ounce) servings.
Simmer chicken in water, salt, pepper, celery and onion for 1 hour. Remove chicken, cool and strain broth. In large pan, combine broth, condensed chicken broth, cream of chicken soup, chopped onion, carrots, vermouth or water, garlic, basil and oregano. Bring to boil. Add cubed chicken and tortellini. Simmer, uncovered, for 30 minutes. Add broccoli. Simmer an additional 20 minutes. Serve with grated Parmesan cheese.
Crust: Mix 1 egg, butter and cake mix with a fork. Press in a 9 x 13-inch pan.
Cut turkey into strips and remove skin. Soak turkey strips in buttermilk at least one hour. Drain well. Salt and pepper to taste. Dredge in flour and deep-fry.
Prepare pie shell; set aside. Heat oven to 350°. In a small mixer bowl, cream the margarine; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips. Pour into unbaked pie shell. Bake 45 to 50 minutes or until golden brown. Cool about 1 hour. Serve warm.
Cook sugar, syrup and water until it spins a thread. Add peanuts; cook until brown. Add soda; mix well. Spread on buttered cookie sheet. Let cool; break apart.
In large pan, combine sugar, vinegar, salt, ginger, mustard seed, peppercorns and cayenne pepper. Bring to boil. Mix in tomatoes, apples, onions and zucchini. Boil until almost thickened, about 4 hours. Add raisins and candied ginger. Cook for 10 to 15 minutes more.
Chop fruit fine in blender or processor. Add cream cheese and Amaretto and blend. Shape into a ball and put in a glass dish and cover. Chill and roll in finely chopped pecans. Serve with gingersnaps.
Leave 1 package of dried beef to roll your ball in. Get cream cheese at room temperature. Combine remaining ingredients to cream cheese and form into a ball. Roll your ball in dried beef. Refrigerate until ready to serve.
Sift dry ingredients together. Cut in shortening (as for pie crust). Add raisins, then add eggs and milk; mix. Roll out on floured board. Cut with round cutter and bake either on lightly greased skillet (griddle) or baking sheet in a 375° oven for 10 to 12 minutes. (Most Welsh prefer to bake in skillet - electric can be used.) Grill over medium-low heat in electric skillet. Bake on one side about 4 or 4 1/2 minutes. Turn and bake on other side. Dough can be refrigerated (in a roll) for a couple of weeks. Slice off regular number and bake as required.
Brown ground beef, celery, onions and green pepper in skillet; drain. Return to skillet. Add tomato juice and salt and pepper to taste. Grind dry bread and add to mixture in skillet. Mix well. Simmer, stirring occasionally, for about 1 hour. Serve on hot rolls.
Pour boiling water over oats; let stand 2 minutes. Cream shortening and sugars; add eggs. Add to oatmeal mix. Sift flour, cinnamon, salt and baking soda together and add to mixture. Bake in oblong pan 30 to 35 minutes in 350° oven.
Put sugar, milk, butter and salt into pan. Cool over medium heat until soft balls form in cold water. Remove from heat and add vanilla and peanut butter. Beat mixture over medium speed until fudge starts to harden. Pour into buttered pan. Cool.
Beat 2 minutes. Bake at 350° for 35 to 40 minutes in an oblong pan or 30 to 35 minutes for a layer cake.
Combine sour cream, sugar and coconut. Mix and leave, covered, overnight in refrigerator. Next day, bake cake mix according to directions in two layers. Split each layer to make 4 layers in all. Put coconut mixture between layers and on top of cake. Seal in covered cake container and refrigerate up to 4 days before serving. Cake absorbs the icing.
Bake pie shell at 375° for 10 minutes. Cook celery in butter until tender. Stir in turkey and pimento. Beat together eggs, milk, mayonnaise, mustard and salt. Stir egg mixture into turkey mixture. Pour into pie shell. Sprinkle with cheese and paprika. Bake at 375° for 25 to 30 minutes until knife inserted near center, comes out clean. Good way to use leftover turkey or chicken.
Pick 20 fully bloomed dandelions, soak them for about 20 minutes in warm water and 2 tablespoons salt. Water should just cover blooms. Mix first 4 ingredients well. Dip the dandelions in mixture, then roll in flour or crumbs. Fry at medium heat until crisp and golden brown. Serve warm.
Mix cabbage and carrots together. Cover and chill. Mix rest of ingredients together and pour over cabbage and carrots. Mix well. Chill well in refrigerator. Makes 8 servings, about 75 calories per serving.
Dissolve gelatin in cold water. Heat soup, then combine gelatin and soup mixture. Cool. Combine remaining ingredients and soup mixture. Mix well. Pour into mold and refrigerate overnight.
Cook broccoli for 5 to 10 minutes until tender; drain. Place in 8 x 12-inch casserole dish. Mix together mayonnaise, egg, onion, soup and cheese. Pour this on top of broccoli. Melt butter and stir in stuffing. Put on top and bake at 350° for 30 minutes or until brown.
Preheat broiler. Heat butter and oil together in 10-inch ovenproof skillet. Saute the mushrooms and shallots over medium-low heat, until soft and lightly golden, 5 to 10 minutes.
Melt butter; mix with cracker crumbs. Place 1/2 in a large pan. Beat together milk, Dream Whip, cream cheese and sugar. Spread 1/2 mixture on cracker crumbs in pan. Add strawberries and remaining cream mixture and top with remaining cracker crumbs. Chill for 24 hours.
Measure 1 2/3 cups almonds. Whirl in blender or grind fine. Finely chop remaining almonds and set aside. Mix flour, sugar and ground almonds. With fingers, work in butter and vanilla extract, until mixture cleans bowl. Chill about 1 hour.
Mix together the peanuts, corn syrup, sugar and salt in a 1 1/2 qt. glass dish. Microwave on high for 4 minutes. Stir well with wooden spoon (plastic or rubber will melt). Microwave on high for 4 more minutes. Stir in vanilla and butter. Microwave on high for 2 minutes or until golden.	Stir in baking soda until bubbling begins to subside.	Pour onto greased cookie sheet, stretching with two forks while candy is still hot. When cool, break into pieces and enjoy.
Preheat oven to 400°. Grease shallow 2-quart baking dish. Place chicken and vegetables in baking dish. Stir together soup, chicken broth and pepper; pour over chicken mixture. Combine flour, milk and butter; stir until smooth. Pour over mixture in baking dish. Bake 40 to 45 minutes or until lightly browned. Let cool 10 minutes. Makes 4 to 6 servings.