HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend shortening and sugar. Add eggs. Sift cinnamon, cloves and flour. Add soda to blackberries. Add to mixture alternately with flour mixture. Add nuts and raisins. Pour into 2 (9-inch) layer pans. Bake at 325° for 45 minutes or until done. Frost with favorite icing.
Boil potatoes; peel and mash. Add sugar and butter (vanilla, if desired). Place in greased baking dish and bake until light brown. Place marshmallows on top and let melt and brown.
Dissolve marshmallows in the 2 cups boiling water; pour over Jell-O. Stir until dissolved. Add pineapple, cream, cottage cheese and salt. Best to chill overnight.
Mix together. Add 6 chicken breasts. Marinate 2 hours. Grill.
Mix the first 4 ingredients with mixer for about 3 minutes. Pour on bottom of plate. Top with lettuce, tomatoes and any other vegetable you may desire. Top with grated cheese.
Brown ground beef and onion. Drain. Cook noodles 12 to 13 minutes. Drain and rinse in cold water. Butter pan. Mix sauce in hamburger. Mix cottage cheese and Mozzarella cheese together. Put a layer of noodles, layer of ground beef and layer of cheese. Repeat as much as desired. Season to taste. Bake at 350° for 45 minutes.
Mix all ingredients. Store 24 hours. Will keep 1 year in refrigerator.
Cook tomatoes for 15 minutes. Add sugar, pepper, oregano and red pepper. Stir well. Fry onions and bell peppers in oil. Pour into sauce. Stir well. Combine all ingredients. Stir well. Simmer for one hour, stirring occasionally.
Boil raisins and 1 cup of water for 5 minutes, leaving 1/2 cup liquid left. Let cool. Add soda. Blend shortening with salt, spices and sugar until fluffy. Add eggs, vanilla and cooled raisins mixture. Add sifted dry ingredients and nuts. Mix well. Chill. Drop by spoonfuls on a greased and floured baking sheet. Bake at 400° for 12 to 15 minutes. Makes 6 dozen soft puffy cookies.
Crush crackers and chip chestnuts. Cook chicken until tender and chip into bite size pieces. Mix chicken, soups, water chestnuts and sour cream. Line bottom of bowl with 1/2 of crackers; pour soup and chicken over crackers. Put other 1/2 of crackers over the top. Slice butter over the top and bake 350° until hot and bubbly (about 30 minutes). Can be made ahead of time, warmed over, or frozen.
Layer first 11 ingredients in order in slow cooker. Add water; do not stir. Cover and cook on high for 4 to 4 1/2 hours or on low for 8 to 9 hours or until vegetables are tender. Stir in stewed tomatoes with juice and ham. Cover and cook on high for 10 to 15 minutes or until heated through. Serve with Parmesan cheese.
Cream shortening. Add sugar a little at a time and blend well. Add molasses and mix well. Add eggs, one at a time, beating well. To this, add sifted dry ingredients and milk alternately. Pour into well greased small pie pans or four 9-inch cake pans. Bake at 350° for 15 to 18 minutes, if using pie pans. Bake 20 to 25 minutes if using cake pans. Split layers (if using cake pans) and put 1 teaspoon cloves and 2/3 cup sugar with applesauce. Spread between layers.
Melt butter in heavy, medium skillet over medium-high heat. Add garlic and onion and saute until tender, approximately 5 minutes. Cool.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove to wire rack. Cool.
Mix above ingredients in bowl - except for 2 pkgs. of noodles. Separate noodles & sauce packages.
Combine first 5 ingredients; set aside. In a medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry; stir just until moistened. Stir in apples. Spoon batter into greased or paper-lined muffin tin; fill only 1/4 full. Sprinkle with streusel topping. Bake at 350° for 35 to 40 minutes or until toothpick inserted comes out clean.
Sprinkle Accent over chicken. Saute chicken in vegetable oil until white. Remove and drain on paper towel. Place asparagus on bottom of 9 x 9-inch baking pan. Spread chicken over asparagus. Mix soup, mayonnaise, lemon juice, pepper and curry. Spread on chicken. Top with cheese. Bake at 350° for 30 minutes. Serve over rice. (I like to make 1 1/2 times the sauce.)
Cream together the butter, Crisco and sugar. Add milk, then eggs, one at a time, beating well after each. Mix dry ingredients together and sift. Gradually stir dry ingredients into mixture. Add vanilla; mix well. Bake at 325° for 1 1/2 to 2 hours.
Combine graham cracker crumbs, sugar, salt and butter. Press mixture evenly over bottom of ungreased 13 x 9-inch pan. Sprinkle coconut over crumb crust, then scatter the chocolate chips over. Pour the condensed milk evenly over the chocolate. Sprinkle nuts on top. Bake at 350° for 30 minutes. Cool overnight and cut into bars.
Spread 1 can of rolls in bottom of a 9 x 11-inch pan.
Cream first two ingredients and then add the rest of the ingredients. Bake at 350° for 60 to 65 minutes.
Melt chocolate and butterscotch pieces in top of double boiler over hot water. Remove from heat. Quickly stir in chow mein noodles and chopped nuts until they are evenly coated. Drop by teaspoonfuls onto waxed paper. Chill. Store in refrigerator until ready to serve. Makes 36.
Mix in a large pan all fruits and nuts. Melt marshmallows and butter. Pour over fruit and nuts. Add vanilla wafers. Mix thoroughly. Pack in loaf pans. I line small loaf pans with Saran Wrap and pack in the cake mixture. Does not have to be refrigerated but I prefer it. Can be frozen in freezer for long time, wrapped very good. Makes great gifts. Cut in thin or thick slices to serve.
Mix all three together (by hand). Spread in jelly roll pan. Bake for 20 to 30 minutes at 350°.
Take these rolls out of freezer before Sunday school. They are ready to bake when you get home from church.
Heat oven to 450°. Place bread shell on baking sheet. Spread cream cheese over shell to within 1/2 inch of edge. Sprinkle with Mozzarella cheese. Bake 8 to 10 minutes until heated through. Meanwhile chop tomato; set aside. In large bowl, combine vinegar, oil, salt, herb seasoning and pepper. Crush garlic; add to dressing, and beat until blended. Add salad greens and tomato and toss. Remove pizza from oven and top with salad. Cut into wedges and serve.
Mash avocados; blend in lemon juice and salt and pepper to taste. Mix sour cream and taco seasoning mix.
Mix pineapple, sugar and flour. Pour into a greased dish. Sprinkle cheese on top, then crumbled Ritz crackers to cover. Pour on margarine. Bake at 350° for 25 minutes.
Combine oil and sugar. Add eggs; beat this together with the mixer with oil and sugar. Add chopped apples (fresh and juicy, not too fine). Mix together with pecans, flour, soda, salt, vanilla and cinnamon. Bake in 300° oven for 30 or 40 minutes. May take an hour or more. Bake in oblong pan.
Dissolve brown sugar and warm water in baking dish. Mix together remaining ingredients and pour over sugar and water mixture in dish. Do not stir. Bake at 350° for 40 to 45 minutes. Serve with whipped cream. Serves 10 o 12.
Melt chips slowly in saucepan. Add cream cheese. Stir until smooth. Remove from heat, then add Cool Whip. Stir until well blended. Spoon into crust. Chill in fridge.
Mix all ingredients. Add meat. Marinate 2 to 3 hours, turning once. Especially tasty on steaks!
Mix 2 cups of flour, the sugar, 1/4 cup butter, salt and yeast in a large bowl. Add warm water, warm milk and egg. Beat with an electric mixer on low speed for 1 minute, scraping bowl frequently. Beat 1 minute on medium speed, scraping bowl frequently. Stir in the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Place dough in a large bowl greased with shortening, turning dough to grease with shortening on all sides. Cover bowl loosely with plastic wrap and let rise in warm place for 1 hour or double. Dough is ready if indentation remains when touched. Grease rectangular pan, 13 x 9 x 2-inches, with shortening. Gently push fish into dough to deflate. Divide dough in 15 equal pieces. Shape each piece into a ball. Place in pan. Brush with butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until double.
Combine cider, sugar, cracked cinnamon sticks, cloves and allspice in large saucepan. Heat over very low heat, stirring occasionally, until sugar is dissolved (do not boil). Remove from heat. Let stand several hours to let flavor develop. Strain cider. Return to saucepan. Heat just until hot. Serve garnished with cinnamon sticks. Yield: 2 quarts.
Mix Cool Whip, cottage cheese, pineapple and nuts. Sprinkle jello over and mix well. Chill.
Bring sugar and milk to a full boil for 9 minutes, stirring constantly. Remove from heat. Add chips, oleo and vanilla. Beat and pour into a large buttered pan. Makes 5 pounds.
Place chicken in 9 X 12 in. baking dish. Bring chicken broth and soup to boil; remove from heat. Pour broth mix over chicken. Mix margarine, flour, and buttermilk; pour over chicken. Bake at 350° for 30 minutes. Brown at 450° for 5-10 minutes.
Thoroughly combine butter and salad dressing mix with spatula. Spread over turkey or chicken parts. Roll in stuffing crumbs to coat; sprinkle with paprika. Place pieces skin side up (not touching) in greased jelly roll pan or any shallow pan. Cover with foil. Bake in moderate oven (350°) for 1 hour, uncovered, and bake 45 minutes more or until fork-tender. Makes 6 to 8 servings. Enjoy!
Beat egg whites until fluffy. Stir in other ingredients. Drop by rounded teaspoons 2 inches apart on ungreased wrapping paper on cookie sheet. Bake until set and delicately browned. They spread during baking so when they come from the oven shape into mounds by gathering in edges with fingers. Bake at 325° for 15 to 18 minutes. Yield: 2 1/2 dozen macaroons.
Prepare 13 x 9-inch pan. Grease and flour. Bake cake mix 18 minutes at 350°. Cool. Prepare pudding mix as directed. Place in refrigerator for 5 minutes. Beat cream cheese into pudding until well mixed. Spread on cool cake. Spread well drained pineapple over pudding mixture. Spread Cool Whip over pineapple. Layer chopped nuts over Cool Whip. Refrigerate several hours before serving.
Mix all together in a 1 1/2 qt. casserole. Bake at 375° for 20 to 25 minutes or microwave on medium high for 10 minutes. Serves 4. Garnish with mandarin oranges.
Grease and flour muffin pan. Beat eggs until thick and fluffy. Gradually add oil. Add zucchini and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, allspice, cinnamon, sugar, nuts and raisins. Add zucchini mixture. Pour into muffin pan. Bake at 325° for 25 to 30 minutes.
Peel eggplant. Cut into cubes and cook in small amount of water for 15 minutes. Drain. Saute onion, parsley and green pepper in 2 tablespoons of the butter for 2 to 3 minutes. Add eggplant, beef and rice. Season with salt and pepper. Put in 2-quart casserole and sprinkle with 1/2 cup toasted bread cubes. Dot with remaining butter and bake at 350° for 30 minutes.
In Dutch oven or casserole, put meat. Sprinkle flour; add vegetables, soup and water. Cover and bake at 350° for 3 hours.
Heat peanut butter and butter bits. Add cereal. Mix and drop by spoonfuls on waxed paper. Cool.
Dissolve pudding in juices from pineapple and oranges. Fold this mixture into the Cool Whip. Add fruits, nuts and marshmallows. Chill and serve.
Let cheese soften at room temperature, or soften in microwave. Process dried beef until finely chopped. Mix all ingredients except 1/3 cup of processed beef. Shape into ball and roll in the reserved beef. Best when made a day early.
Roll out dough as thin as possible, having no holes. Mix remaining ingredients except meat and cheese. Spread on dough. Layer pepperoni and cheese. Roll like jelly roll. Spread outside of roll with egg whites. Bake 35 minute at 350°.
Using a vegetable peeler, carefully remove rind from lemon. Note: When removing the yellow rind, be careful not to remove any of the white pith underneath or your sherbet will taste bitter. Position knife blade in a food processor bowl and add rind and sugar; process until rind is minced. Spoon sugar mixture into a bowl. Add milk and next 3 ingredients. Stir well.
*You may use French vanilla, lemon, or chocolate pudding mix instead of pistachio, if you desire.
Layer squash, tomatoes and onion in medium size saucepan. Salt to taste. Add margarine and very small amount of water since it makes it's own liquid. Place lid on and turn heat to high, then when steam escapes, turn heat down to low or simmer and cook only until tender (about 10 minutes). Turn heat off and add cheese. Let set for a few minutes to melt the cheese.
In a bowl, mix together persimmon, sugar, egg and milk. Sift dry ingredients together and add. Pour in melted butter and the chopped nuts. Combine well and put in covered pudding mold. Steam in large pot filled with water halfway up the sides of the mold sitting on a rack. Steam for 2 hours. Remove from pot; uncover and cool. Unmold onto serving dish. Serve with Hard Sauce flavored with Grand Marnier or cognac and maybe some persimmon pulp given a whirl in the blender.
Saute onions in butter until onions are limp. Add flour, salt, pepper, garlic and sugar. Cook over medium heat until mixture is golden brown. Add parsley, thyme, chicken stock and white wine. Simmer 45 minutes; add cognac.
In a large mixing bowl, mash hot potatoes by hand. When no lumps are left, add cream cheese in small pieces, then add butter. Beat well until cheese and butter are melted and completely mixed. Mix in sour cream. To milk, add eggs and onions. Fold into potato mixture along with salt and pepper. Beat well until light and fluffy. Place in a 9-inch round casserole and refrigerate for a few hours or overnight. Bake in a preheated oven at 350° for 40 to 45 minutes. Makes 8 to 12 servings.
In a casserole dish, alternate layers of vegetables and cheeses. Mix bread crumbs and margarine together and top vegetables. Bake at 350° for 45 minutes.
Place all ingredients, but mashed potatoes, in large saucepan with cover. Bring to boil, then simmer for 6 to 8 hours, until all onion is dissolved and water is gone. Add mashed potatoes and mix well. Now you are ready to put in your favorite pie crust. Top with pie crust. Bake in oven at 400° until crust is brown. This may be eaten cold or hot with beef or chicken gravy. This mixture is great when used to stuff your turkey or chicken with.
Chop and mix vegetables. Mix Ranch dressing according to package directions. Combine all. Chill and serve.
Grease bottom of cookie sheet; heat oven to 350°. Flatten biscuits out on pan, spread pizza sauce over, then layer toppings as desired. Bake until golden brown.
In skillet, brown chops using the oil. Remove chops and place in large baking pan. Combine remaining ingredients and pour over chops. Cover and bake at 325° for 1 1/2 hours. Turn chops once halfway through cooking period. Cover may be removed the last half of the cooking period. Makes 6 servings.
Mix all ingredients except sesame seed; form into soft, small meatballs. Roll the balls in sesame seed until evenly coated, then fry quickly in hot oil. Brown on all sides, then drain and serve warm as appetizers on cocktail sticks.
Preheat oven to 350°. Butter a 1-quart casserole dish. Peel carrots. Slice diagonally. Cook in small amount of boiling, salted water until tender. Drain. Prepare Basic Sour Cream Sauce. Fold in carrots, parsley, onion and pepper. Turn into buttered casserole dish. Prepare bread crumbs to sprinkle over casserole. Bake for 15 minutes.
Chop broccoli. Simmer broccoli, chicken broth and onions in a saucepan or slow-cook until tender. Puree in food processor or blender. Serve with lemon slices and parsley. Makes 4 (1-cup) servings.
Preheat oven to 375°. Melt butter and put aside. Place frozen hash browns in a very large bowl. Add sour cream, cream of chicken soup, onion and cheeses; mix thoroughly. Add margarine, salt and pepper; mix again. Place everything into a 10 x 13-inch baking pan. Place corn flake crumbs on top. Cover with foil and bake 45 minutes. Take foil off and bake another 20 minutes.
Heat oven to 375°. Beat together butter and sugar until creamy. Beat in eggs. Sift together flour, soda and salt. Add to creamed mixture, blending well. Stir in cherries and oats. Shape dough to form 1-inch balls. Roll in coconut; place on ungreased cookie sheet. Bake in preheated 375° oven for 12 to 15 minutes. Makes approximately 6 dozen.
Soften gelatin in cold water. Combine egg yolks, pineapple, 1/2 cup sugar and salt. Cook over hot water until thick, stirring constantly. Add softened gelatin and stir until dissolved. Remove from heat and add cottage cheese. Chill until partially set. Gradually beat 1/2 cup sugar into stiffly beaten egg whites. Fold into gelatin mixture. Pour into corn flake crust.
In microwavable small bowl, microwave butter on High until melted. Stir in onions; cook 30 seconds, or until wilted. Remove. In large bowl, microwave cream cheese on Medium for 1 to 1 1/2 minutes, or until soft. Remove from oven. With electric mixer at high speed, beat cream cheese and Cheddar cheese until smooth. On low speed, beat in green onions, jalapeno peppers to taste and Worcestershire sauce. Transfer to a piece of plastic wrap; shape into a ball. Wrap and refrigerate until firm. Roll in crushed chips. Serve with tortilla chips or crackers.
Rub brisket with the salts and pepper. Put in heavy-duty foil and pour liquid smoke over brisket. Wrap with foil and marinate for 12 to 24 hours in refrigerator. Cook in foil for 5 hours at 250°. Take out of oven; pour juices in pan for gravy. Pour Woody's cookin sauce over it. Wrap tightly in foil and cook 1 more hour. Pour juices off in pot; thicken to gravy and add small amount of catsup and Worcestershire, if desired.
Cut meat in cubes. Sprinkle meat with salt and pepper. Add flour and stir with fork to cover each piece. Shake each piece off to remove excess flour. Put each piece in shortening and let it cook for 15 or 20 minutes or until brown on medium heat. Add 1 tablespoon of flour to brown for gravy. Add 1/2 cup of water, then the other seasons and let it simmer for 10 minutes in the covered pot. Serve over rice. A serving for 4 or more.
Cut meat into 4 pieces. Cut cheese into 4 pieces. Put meat on 1 cracker; put cheese on meat. Smooth mustard on cheese on cracker. Makes 2 cracker sandwiches.
Bake at 375° for 10 to 12 minutes or less if you like chewy.
Combine all ingredients, except corn flakes and butter. Place in a 9 x 13-inch greased pan. Mix together corn flakes and butter; sprinkle over the top of the mixture. Bake at 325° for 45 minutes or longer. Serves 12.
Take a medium to large croissant and cut it in half. Lay each half on a plate with cut side up. Spread cream cheese over each half. Take fruit and lay on top of cream cheese. Enjoy!
Put water, salt and vinegar together. Put on pickles, boiling hot and seal in jars. Set in boiling water for 5 minutes or until they turn yellowish.
Spray 9 x 13-inch pan with Pam. Mix all ingredients, adding corn bread last. Bake at 400° for 25 to 30 minutes or until browned.
Brown hamburger, bacon and onion in frying pan. Remove and drain. Combine all ingredients in baking dish and bake at 350° for 40 minutes or place all ingredients in slow cooker and set on low for about 2 to 3 hours.
In a mixing bowl or punch bowl, blend together the sherbet, frozen lime concentrate and sugar. Just before serving, stir in the soda and the crushed ice. Pour and enjoy. Makes 7 cups.
Soak chicken gravy in stuffing until moist and soft, about 1/2 hour. In 9-inch greased pie plate, spoon stuffing all around. Arrange chicken over stuffing; press lightly. Combine sugar, margarine and mustard; spread evenly over chicken. Bake at 400° for 30 minutes until chicken is no longer pink.
Beat the first six ingredients 4 minutes at medium speed. Add chocolate chips. Pour into greased tube pan. Bake at 350° for 50 to 60 minutes. Cool 15 minutes and remove from pan. Enjoy!
Blend Crisco, sugar, salt, vanilla and eggs. Beat until light. Stir in melted chocolate. Add flour and nuts. Bake in greased 8-inch square pan at 350° for 25 to 30 minutes. When partly cooled, cut into squares.
Over low heat or microwave, melt chips with margarine. Mix in pudding, extract and milk. Mix well. Refrigerate for 2 hours. Shape in 1-inch balls; roll in finely ground nuts. Store in refrigerator.
Brown meat in hot fat. Add water, lemon juice, Worcestershire sauce, garlic and onion (which have been chopped), bay leaves and seasoning. Simmer for 2 hours; stir occasionally to keep from sticking. Forty-five minutes before done, add sliced carrots and quartered potatoes. Top with dumplings 15 minutes before meal time. Serves 8.
Prepare jello as directed. Add cherries, cream cheese and banana. Refrigerate until cold. Beat with 1 package prepared Dream Whip.
Cook and drain vegetables. Blend in remaining ingredients. Put into casserole dish and cover with Ritz cracker crumbs. Bake until bubbly in a 350° oven about 1 hour.
Note: Two cups well drained canned sour cherries can be used. In that case, use 1/2 cup juice and 1/2 cup milk instead of 1 cup milk for the liquid.
Cook first 3 ingredients 5 minutes. Add 3/4 roll garlic cheese and 3/4 stick oleo to grits mixture. Beat eggs in 1-cup measure; add enough milk to beaten eggs to make 1 cup. Add to grits mixture. Put in greased casserole. Combine remaining ingredients and mix well. Place on top of grits. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a small bowl, combine tomato and spaghetti sauces; set aside. In another bowl, combine all cheeses; set aside. In a buttered 12 x 8-inch baking pan, place 3 uncooked lasagna noodles and cover with 1/3 sauces and then cheeses. Repeat layering 2 more times with noodles, sauces and cheeses. Cover dish tightly with foil. Bake 1 hour. Let stand 15 minutes before serving. Serves 6.
Mix all ingredients and pour into a greased pie pan. Bake at 350° for 30 minutes or until done.
Superfine sugar can be made by blending granulated sugar in a food processor for a few seconds.
Saute celery and onion in margarine in skillet. Add broccoli and remaining ingredients. Mix well. Put in casserole dish. Top with bread crumbs or French fried onion rings. Bake for about 20 minutes at 350°.
In medium saucepan, combine the 1/3 cup sugar with the cornstarch and salt. Blend in milk and then egg yolks. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in butter or margarine and vanilla. Cool to room temperature. Beat egg whites until stiff peaks form; fold into egg yolk mixture. In pastry shell, alternate layers of banana slices and cream filling. Cover and chill. Top with whipped cream and additional sliced bananas to serve.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; top evenly with marshmallows, coconut and cherries. Pour condensed milk evenly over cherries. Top with nuts; press down firmly. Bake 25 to 30 minutes or until edges are lightly browned. Cool. Chill thoroughly. Cut into bars. Store covered in refrigerator. Makes about 48 bars.
Beat all ingredients together (except ham) until creamy and of spreading consistency. Place one ham slice on a piece of waxed paper. With spatula, spread on some of creamed mixture. Place another slice of ham on top; spread with more cheese. Repeat, using 6 slices, ending with ham slice on top. With slice number 7, start process again. Wrap securely in waxed paper; place in freezer 2 hours or more. About 1 hour before serving, remove from refrigerator and cut lengthwise and crosswise into 1/2-inch cubes. Pierce each cube with a toothpick. Yield: 75 to 80 cubes.
Cook macaroni, drain macaroni. Add tuna, peas and onion; blend in mayonnaise. Add salt and pepper to taste. Refrigerate.
Mix ingredients to a medium container of Mrs. Stratton's pimento cheese spread. Mix well and refrigerate to blend flavors.