HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat together the oil and lemon juice. Stir in the tomato juice, broth, onion, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning. The mixture should be well seasoned. (It may require more salt or Tabasco, depending on individual taste.) Chill the soup at least 3 hours. Pour into a tureen. Serve the green peppers, cucumbers and croutons separately to be passed and added to each serving. The soup will keep several days in the refrigerator. Makes 8 to 10 servings.
Cut biscuits into 1/4's. Shake a few biscuits at a time in a bag with sugar and cinnamon. Place around in tube pan.
Beat eggs somewhat, not extensively. Add sugar and Karo. Heat liquid in double boiler until ingredients are well-blended (hot, but not very hot). Add butter or margarine and remove from heat. Allow liquid to cool. Add vanilla. Pour chopped nuts in pie shell and add cooled liquid filling. Bake at 300° for 1 hour.
Beat eggs until blended. Add all of the ingredients and stir until nicely mixed. Pour in a Pyrex bowl and bake at 350° until mixture is golden brown and holds together, approximately 35 to 45 minutes.
Crush crackers and melt 1 stick of butter. Mix together. Cook broccoli by directions on package. While cooking, cut cheese and other stick of butter into cubes. Drain broccoli and add cubed cheese and butter to broccoli. Grease 13 x 9-inch baking pan with butter. Put broccoli mixture on bottom of pan and crushed cracker mixture on top. Bake at 350° for about 1/2 hour. Enjoy!
Wash chicken thoroughly and pat dry. Place flour, paprika, and pepper in plastic food bag and shake. Place pieces of chicken in bag and shake, coating each piece of chicken with flour mixture. Pour olive oil in baking dish and lay chicken in pan. Bake, uncovered, in oven at 425° for 30 minutes. Turn chicken and bake for 15 minutes longer, until tender.
Make crumbs of dry ingredients and shortening. Add beaten egg, water and vinegar. Can be stored in refrigerator. Makes 3 or 4 double crust pies.
Cream the butter and shortening together with mixer. Add vanilla and salt. Beat in the sugar, one cup at a time, blending well. Add milk and beat at high speed until light and fluffy. Keep icing covered in the refrigerator when not in use. Makes about 3 cups.
In electric skillet, melt butter. Place sliced potatoes in pan. Add green pepper, onion, salt, pepper, garlic powder, cabbage and/or sauerkraut. Cook for 1/2 hour with lid on, stirring regularly, at 300°. Remove lid. Place sliced kielbasa or smoked sausage on top. Cook without lid until potatoes brown.
Sift dry ingredients into bowl. Add remaining ingredients; beat at low speed until blended. Beat at medium 3 more minutes. Spoon into greased 9 x 5-inch loaf pan. Bake at 325° for 70 minutes. Cool in pan 5 minutes. Loosen sides, remove and cool on rack.
Slice apples and lay in a greased 9 x 13-inch pan. Mix sugar, flour, baking powder, salt and egg with fork until crumbly. Sprinkle over apples. Melt butter and drizzle over topping. Sprinkle cinnamon on top. Bake at 350° for 40 minutes.
Combine all ingredients, except fillets, in a 9 x 13-inch baking dish. Cover with plastic wrap; microwave on High for 8 to 10 minutes or until fish begins to flake. Remove and let stand 5 minutes covered. Place fillets on a buttered baking sheet; top each with a generous scoop of stuffing dotted with margarine. Place under broiler in your regular oven about 6-inches below heat; broil until stuffing is lightly browned. Place on a heated serving dish and top with Cream Sauce. Garnish with lemon slice and sprig of parsley.
Mix first 3 ingredients coarsely and set 1 cup aside. To remaining mixture, add milk, vanilla, salt and baking soda. Mix and put in pan.
Mix cream cheese and sour cream. Spread on round tray or pan about 12-inches in diameter. Next, spread jar of taco sauce, then cover with shredded Cheddar cheese. Sprinkle on chopped tomato and green pepper and garnish with chopped green onion. Serve with nacho chips.
Peel and boil onions until done; drain and put in a casserole. (This can be done day before; refrigerate.) Make enough medium white sauce to cover onions. Stir into sauce 1 cup Velveeta cheese; stir until melted. Pour over onions. Crumble enough Ritz crackers to cover top. Drizzle melted butter over crackers. Bake at 350° about 30 minutes or until bubbly around edges.
Sift flour and salt together. Cut in shortening and water until mealy. Roll out 1/8-inch thick. Lay loosely in pie pan and press to sides. Build up on edges. Prick all over and bake at 425° for 10 minutes.
Peel and dice onion. Seed bell peppers and cut into 1/2-inch squares. Pare eggplant and cut into 1/2-inch cubes. Heat oil in large skillet over medium heat. Add onion and peppers and stir to coat with oil. Add eggplant and tomatoes. Cook, stirring frequently, over very high heat until starting to brown (about 5 minutes). Crush garlic with tines of fork and add to sauce. Season with salt and pepper. Cook, covered, over medium heat 4 to 5 minutes. Add basil and remove from heat. Cook and drain pasta (ziti) well and add eggplant sauce. Mix and serve hot. Serves 4.
Mix first 3 ingredients and put into unbaked pie shell. Pour half and half over dry mixture. Stir and mix together with fingers, being careful not to tear pie crust. Bake at 350° for 60 to 90 minutes. Sprinkle with nutmeg.
Cut meat into 1-inch pieces and brown in oil. Add chopped jalapenos, chilies and onions; cook until tender. Add flour and brown a bit. Add tomatoes, garlic, cumin, salt, pepper and water. Bring to a boil. Let simmer until meat is tender.
Beat sugar, butter, eggs, vinegar and vanilla together, then add coconut, raisins and nuts. Mix well and pour into a 9-inch unbaked, deep dish pie shell. Bake at 325° for about 45 minutes. Check periodically as ovens vary.
Sift flour, soda and salt together. Cream margarine and sugar. Beat the egg and milk. Add dry ingredients to liquid ingredients. Roll out on lightly floured board. Cut with a cookie cutter. Bake at 375°, 15 minutes (8 to 10 minutes for soft, chewy cookies). Makes 4 dozen.
Mix together all ingredients except cheese. Pour into 9 x 13-inch pan, greased. (Can mix right in 9 x 13-inch pan.) Top with grated cheese. Can refrigerate overnight. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together and bake in moderate oven for 1 hour in a greased and floured loaf pan.
Mix together all ingredients EXCEPT 1 cup chow mein noodles. Pour mixture into a greased casserole. Sprinkle the cup of chow mein noodles on the top. Bake at 350° for 30 minutes or if needed a little longer uncovered. Serves 8.
Cook garlic in oil until lightly browned. Add soup, water, parsley and oregano. Cook over low heat for 15 minutes. Stir often. Place hot dogs on buns in large shallow baking pan. Fill hot dogs with sauce. Top with cheese. Place under broiler for about 1 minute or until cheese melts.
Mix all ingredients and pour into ice cream freezer. Makes 1 gallon. This keeps well in freezer.
Use fresh green cucumbers. Wash. Remove stem end and slice 1/4-inch thick. Put into an enamelware or glass bowl. Sprinkle with salt	and add water. Cover and let stand 24 hours. Turn into a colander and drain well. Put into large enamelware pot; add onions (sliced 1/8-inch thick), then vinegar, sugar and spices. Stir to mix well.	Heat to boiling, then simmer 3 to 4 minutes.
In a large bowl, cream shortening with sugar. Beat in eggs, one at a time, beating well after each addition. Blend in bananas and lemon juice. Sift together flour, baking soda and salt. Blend into banana mixture; stir in lemon peel. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour or until cake isn't gooey inside (test with a toothpick). Remove from pan and cool. Sift powdered sugar over top, if desired, before serving.
Mix coffee, brandy and confectioners sugar. Brush over pound cake. Place in goblets. Mix Ricotta and chocolate chips and spoon over cake. Serves 4.
Preheat oven to 425°. Place Pillsbury pie crust bottom in Corning Ware pot and put aside. Saute butter and chopped onion. Add flour and seasonings until soft. Add broth and milk until sauce thickens. Take off heat. Put potatoes in microwave bowl and heat until potatoes are soft. Add potatoes and chicken into sauce. Put on low on stove until chicken is done. Add frozen vegetables. Pour mixture into a Pillsbury pie crust. Put pie crust lid on. Bake in a 425° oven for 40 minutes.
Dissolve gelatin in 2 cups boiling water. Add 1 cup cold liquid (pineapple juice and water). Stir in light sour cream. Add remaining ingredients and pour into a 13 x 9-inch or 15 x 9-inch glass dish. Refrigerate and serve when set up.
Cream egg and butter; add sugar. Add flour, nuts, raisins and spices. Beat egg; add to persimmon pulp. Dissolve soda in persimmon pulp. Combine with dry ingredients. Bake at 350° for 10 minutes on greased cookie sheet.
Combine sugar, salt, flour and cornstarch. Add this mixture to slightly beaten egg yolks. Cook in double boiler, stirring constantly, until it just begins to thicken. Add rice, raisins and vanilla. Pour into a 2-quart baking dish. Place in pan containing about 1-inch boiling water. Bake in oven at 325° until brown.
Beat flour, eggs, salt and milk until smooth. In hot, lightly buttered crepe pan or equivalent, pour 2 tablespoons batter for each crepe. Tilt pan to let batter flow under cooking crepe. Hold crepes in warm plate.
Mix all in a bowl. Line a 9 x 13-inch pan with foil and pour mixture into pan. Place the trimmed brisket and turn meat over in the sauce 2 or 3 times. Then cover with foil and seal tightly. Bake at 250° for 5 1/2 hours. Do not open oven door. (Can be cooked overnight.)
Fry bacon and remove from pan. Saute chopped pepper and onion in bacon drippings. Add ground chuck and brown. Add remaining ingredients. Put in a baking dish and bake at 350° for 45 minutes to 1 hour.
Combine oil, garlic powder, dill and Ranch dressing in a jar. Shake well to mix. Put crackers in container, pour oil mixture over crackers. Put lid on container and shake well. Let sit for at least 2 hours, shaking and stirring every half hour. Store in airtight container. Enjoy!
Cook broccoli in 2 cups of water until tender. Add cheese. Allow to melt before adding the rest of the ingredients. Add milk to the consistency that you want.
In mixing bowl, stir together biscuit mix, cheese, salt and pepper. Stir in eggs, zucchini and onion until moistened. Fry in hot skillet until brown on both sides. Makes 12 patties.
Boil chicken until done. Remove from bones and cut into small pieces. Place in large baking dish. Mix cream of chicken and cream of celery soups with 1 1/2 cups chicken broth. Fold in mixed vegetables. Pour over cut up chicken. Mix self-rising flour, melted margarine and buttermilk together; spoon over chicken-soup mixture. Bake at 425° until golden brown.
Beat all ingredients with rotary beater until smooth. Grease griddle if necessary. Drizzle batter from teaspoon onto hot griddle to form an initial (initials must be made backwards to make them appear right when pancakes are served). When bottom side of initial is brown, pour about 1/4 cup batter over initial. Turn when bubbles appear. Bake other side until golden brown. Makes about 18 pancakes.
Simmer first six ingredients until thick, stirring frequently. Add bacon, onion and pepper. Serve immediately over spinach greens or sliced tomato.
Drop by teaspoon and flatten on lightly greased cookie sheet. Bake at 325° for 15 to 20 minutes.
Cream together sugar, margarine, sour cream and 2 eggs. Mix in flour, baking powder and 1 teaspoon baking soda. Spread 2/3 batter on bottom of cake pan. Spread 1 can pie filling. Spread rest of batter. Bake at 350° for 40 to 45 minutes. Top with Cool Whip.
Combine dates, sugar and water; cook until thick. Mix in nuts and cool. Cream shortening and sugar; add eggs and mix. Add flour, soda and salt, sifted together. Mix well. Roll out and spread with date mixture. Roll as jelly roll and chill. Slice off and place on greased baking sheet. Bake at 350° until light brown.
Melt the butter in a soup pot. Saute the onions, celery, and carrots. Combine the chicken broth with half and half. Stir the flour into the vegetables, mixing well. Add the liquid and stir. Add the potato soup and broccoli. Mix until smooth. Gradually add small chunks of cheese, stirring continuously until cheese melts. Keep warm until ready to serve.
Beat all of the ingredients together. Line 9-inch pie dish with pastry. Add enough sliced peaches to fill the dish. Pour the mixture over the peaches. Bake at 350° for 1 hour. Very good with Cool Whip!
Put one layer of the cake in bottom of punch bowl. Cover with 1/2 can cherry pie filling, then 1 package vanilla pudding, 1/2 pineapple, 1/2 fruit cocktail, 1 package coconut. Top with 1 carton Cool Whip and 1/2 pecans. Repeat layers. Garnish with Cool Whip and pecans. May top with maraschino cherries if desired. Serves a bunch of people.
Mix and pour into unbaked pie shell. Bake at 325° for 45 minutes.
Brown ground beef and onion. Drain excess grease. Mix cream cheese, soup, milk, salt and catsup; add to meat mixture. Put into casserole dish or pan. Bake at 375° for 10 minutes. Remove from oven and top with canned biscuits. Put back into oven and bake approximately 15 to 20 minutes (until biscuits are done).
Mix together first 6 ingredients. Then mix brown sugar, coconut and chopped pecans. Sprinkle on top of cake. Bake at 360°.
In 9 x 13-inch baking dish, mix all ingredients together except crackers. When adding milk, add enough sweet milk to make 1 cup. Place crackers on top. Bake at 350° for 30 to 35 minutes.
Dissolve jello in hot water; add juice, vinegar and salt; chill. When starting to gell, add grated raw carrots and crushed pineapple. Chill until firm. Serve on lettuce leaves with favorite dressing.
Whisk first 2 ingredients together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as salad dressing or as dipping sauce. It is a great dip for veggies as well.
Boil water, sugar, cornstarch, and salt until thickened. Add strawberry jello. Stir in 1 1/2 quarts of fresh strawberries. Pour into 2 baked pie shells.
Dissolve jello in water; add frozen strawberries and stir until thawed. Add pineapple and bananas. Pour 1/2 of mixture in an 8 x 8 x 2-inch dish. Chill until firm. Spread 2 cartons sour cream over this. Pour on remaining jello and chill until firm.
Scald milk. Add margarine, sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add cool milk to yeast. Stir to blend. Stir in beaten eggs, flour and cornmeal. Beat 2 minutes. This will be a thick batter. Pour into 2 greased loaf pans. Let rise until double, about 1 hour. Bake at 375° for 30 minutes.
Melt margarine in saucepan. Add brown sugar. Cook on low heat for 2 minutes, stirring constantly. Add milk and continue to cook until mixture comes to a rolling boil. Remove from heat and gradually add powdered sugar slowly. Stir and add vanilla. Mix well. If too stiff, add a few drops of milk to desired spreading consistency.
Simmer raisins in water over low heat until they are plump (20 to 30 minutes). Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°. Cream sugar, shortening, eggs and vanilla. Stir in raisin liquid. Blend flour and other dry ingredients and stir in. Add rolled oats, nuts and raisins. Drop by teaspoon 2-inches apart onto ungreased baking sheet; bake about 10 minutes.
Mix eggs, sugar, corn syrup, salt, vanilla and margarine. Spread nuts in bottom of shell. Pour in filling. Bake at 400° for 25 to 30 minutes.
Soften the yeast in warm water. Scald milk; add sugar, salt and shortening. Cool. Add 2 cups flour and mix well. Add egg; add enough flour to make soft dough. Turn out on floured board and	knead until smooth. Put in greased bowl, until double in bulk. Punch down; shape in rolls and place in greased muffin tins. Let rise double in bulk. Bake at 425° for 15 to 20 minutes.
Slice all vegetables and toss with olive oil and soup mix. Bake in a 13 x 9-inch pan at 450° for 20 to 30 minutes, stirring once.
Trim crusts from bread and crumble. Mix bread and cheese in bottom of greased 7 1/2x12 flat baking dish. Beat eggs and milk together. Stir in salt, pepper and mustard. Pour over bread and cheese. Lay bacon on top. Refrigerate over night. Next morning, bake uncovered at 350° for 50-55 minutes. Will sink if allowed to sit too long. Serves 6.
Mix in mixer real soft dough all ingredients but confectioners sugar. Bake at 350° for 15 to 18 minutes. Can put close together. After cooling a few minutes, roll in sugar. Makes 4 1/2 dozen.
Cook first 3 ingredients until thickened. Cool, then add strawberries. Pour into baked pie shell. Top with whip topping.
Cream sugar and butter. Beat eggs and add to butter and sugar. Add mashed bananas, flour, nuts and vanilla. Bake for 1 hour and 15 minutes in glass pan at 350°.
Use 1/2 gallon jars. Fill jars with grapes and sugar, then the rest of jar with boiling water. Can be processed in boiling water bath for 30 minutes.
Boil potatoes until done. Remove jackets and mash real good, then add eggs, oleo or butter and sugar. Mix well. Add milk to make a soft mixture, then add allspice. Pour mixture into unbaked pie shell. Bake at 350° until done, about 40 minutes.
Preheat the oven to broil. Make the Spicy Seasoning Mix. Arrange the potatoes on one half of a broiler pan(s); place the frozen steak on the other half. Combine the oil and 2 teaspoons of the Spicy Seasoning Mix; brush potatoes with half the mixture. Broil first side of steak and potatoes with the surface of the steak about 5 inches from the heat, for about 14 minutes; turn steak and potatoes. Brush potatoes with remaining seasoned oil. Continue broiling steak for 13 to 18 minutes until steak is rare (140°) to medium (180°). Continue broiling potatoes for 8 to 10 minutes more or until potatoes are done and tender. Season steak and potatoes with salt, if desired. Yields 4 servings.
Dissolve jello in boiling water. Add cranberry sauce, wine, nuts and pineapple and let set up in refrigerator. Mix sour cream and cream cheese and spread over top of jello.
Add 1 layer of broken lettuce, sliced water chestnuts, sliced onion and frozen peas. Spread a thin layer of mayonnaise. Add cheese on top (sprinkle as desired). Add crumbled bacon pieces. Chill.
Grease a 13 x 9-inch pan with butter. Put pecans and coconut in bottom of pan. Pour prepared cake mix over this layer. Melt cream cheese and butter. Add confectioners sugar to cream cheese and butter. Pour over cake (before cooking). Cook according to directions on box. Serve in pan.
In a 13 x 9 x 2-inch casserole dish, layer the lettuce, celery, pepper, eggs, onion, peas and bacon. Mix salad dressing with sugar. Spread on top of layers. Sprinkle with Cheddar cheese. Refrigerate until ready. Serve with 1 cup Italian dressing. Serves 8 to 10.
Saute onion in skillet sprayed with non-stick cooking spray. Combine squash, soup and sour cream in bowl. Add onion, carrot, salt and pepper; mix well. Fold in bread crumbs. Spoon into a 2-quart casserole. Dot with butter. Bake at 350° for 30 minutes. Makes 4 servings.
In 3 quart bowl, mix sugar, syrup, and water for 12 minutes or so until spins a fine thread. Add salt and egg whites and beat on high until stiff. Pour syrup in thin stream into mixture while beating constantly until mixture loses shine and thickens. Stir in vanilla and nuts. Drop by teaspoons on wax paper. Yields approximately 30 pieces.
Melt chocolate chips and oleo together. Cool. Add nuts and marshmallows. Form in roll on waxed paper. Roll in coconut; refrigerate. Slice in slices to serve.
Mix all of the ingredients in a 2 to 3 pound container. When ready to use, mix 1/3 cup chocolate mixture to one cup of hot water.
Mix ingredients together. Roll into bite size balls. Bake at 300° for 15 to 20 minutes. Good to make and freeze for later.
Cream butter and sugar; add eggs 1 at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted mixture to cream mixture and beat. Dredge berries in remaining flour and fold into main mixture. Pour in buttered and coated with sugar tube pan. Bake in preheated 325° oven for 1 hour and 15 minutes.
Brown beef, onion and celery in margarine over medium heat. Arrange beef mixture and noodles in layers in greased 2-quart casserole. Combine soups, milk and seasonings. Pour over beef and noodles. Mix thoroughly. Bake at 325° for 1 hour. Uncover and sprinkle with potato chips and nuts and bake 10 more minutes, uncovered. Serves 6 to 8 people.
Chop onions and peppers, then saute in stockpot. Stir in remaining ingredients. Simmer at least 1 hour. Great with roast pork or roast beef.
Combine first six ingredients. Mix butter, water and cocoa, then boil. Add to first mixture. Bake 20 minutes on cookie sheet or 30 minutes in 9 x 13-inch cake pan at 350°.
Add undrained pineapple to pudding mix. Let stand 15 minutes. Add next ingredients and chill overnight.
Mix flour and sugar together in top of double boiler. Cook over hot water until it thickens. Add egg, salt, margarine, lemon juice and pineapple. Will keep in refrigerator for 1 week.
Mix and chill ingredients except crescent rolls. Spread crescent rolls on cookie sheet. Press like one piece dough. Bake about 8 to 10 minutes at 350° until golden brown. Cool. Spread chilled mix on top of dough. Cut vegetables desired and sprinkle on top (about 5 kinds, carrots, celery, onion, peppers, broccoli and cauliflower). Finish with one cup shredded Cheddar cheese. Makes 60 squares.
Blend together oleo, egg, garlic powder, parsley flakes and salt (optional). Cut off or tear off small pieces of dough, about the size of walnuts. Dip into oleo mixture. Place pieces of dough into greased loaf pan until all dough is used up. Cover; let rise until doubled in size. Bake at 375° for 30 minutes. Remove from pan; cool slightly.
Dissolve jello in hot water. Mix in the cream cheese until melted. Add pear juice and cut up pears. Let set until it begins to jell. Fold Cool Whip into jello mixture. Refrigerate. Serves 12 to 15.
Preheat oven to 300 degrees. Mix all above ingredients together. Bake in a lightly greased and floured bunt pan for 40 minutes.
Heat soup and mix with rest of ingredients. Put in 9 x 13-inch pan. Can add more cheese on top or butter crumbs. Bake 45 minutes at 350°.
Preheat oven to 350°. Mix together cream cheese and sugar. Add eggs, one at a time; mix well. Add sour cream and mix. Add vanilla and mix. Put in 9-inch round pan. (Can mix graham crackers and butter and spread in pan for crust.) Bake 30 minutes. Turn oven off and leave door closed 1 hour, then door open 1 hour.
Mix together the flour, pecans and butter. (Reserve a few pecans for top.) Press into bottom of 9 x 13-inch pan. Bake at 350° for about 15 to 20 minutes; cool. Mix in mixer the 4x sugar and softened cream cheese. Fold in the Cool Whip (reserve some Cool Whip). Spread over cooled first layer. Blend the puddings with the milk. When set, spoon over the second layer and spread to cover. Top with reserved Cool Whip and pecans.
Heat milk to scalding. In a pan, mix cocoa, sugar and flour. Mix well. Add milk slowly. Cook until thick. Take off stove. Add egg yolks. Also, vanilla. Stir well. Put into baked pie shell.
Brown crumbled sausage in a heavy skillet. Drain well on paper towels. Mix eggs, milk, mustard and salt. Stir in bread, sausage and cheese. Pour into a greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight. The next day, bake, uncovered, at 350° for 1 hour. Serves 10. This dish is very good for a brunch or supper. I usually serve it with fresh fruit, strawberries, cantaloupe, peaches or whatever is in season.
Preheat oven to 375 degrees. Cook ground beef and onion over medium heat until beef is brown and onion is soft, but do not brown onion. Drain fat off. Add seasoned salt, sour cream, and Worcestershire sauce, stirring to mix well. Press the beef mixture into a 2 qt. casserole dish. Spread mashed potatoes over the meat and top with cheese. Bake for 15 to 20 minutes.