HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar into eggs. Add remaining ingredients and mix well. Pour into greased 8-inch pie pan. Bake in preheated 325° oven for about 30 minutes. Serve with cream or ice cream.
Place slices of uncooked potatoes in layers in baking dish. Sprinkle each layer with flour, pepper and dot with butter. If ham is salty, do not use additional salt. Add milk in quantity sufficient to reach the surface of the sliced potatoes. Place slice of ham on top and bake in preheated oven.
Blend cheese and other ingredients. Squeeze juice out of olives using paper towels. Cover olive with dough. Freeze on cookie sheet. Puffs must be frozen well. Bake frozen puffs at 425° for 12 minutes.
In a deep casserole dish put cabbage. Break open wedges; then top with hamburger. Slice onions on top of hamburger. Add soups on top and cover. Salt and pepper to taste. Bake in a 350° oven for 1 1/2 to 2 hours.
Preheat oven to 375°. Cream margarine and sugar; blend in egg. Stir together with flour until creamy. Chill 1 hour. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten in one direction with fork tines. Top each with a pecan half. Bake for 10 to 14 minutes or until golden brown. Makes 4 dozen.
Mix all ingredients. Form into a ball and chill. Before serving, roll in nuts or parsley. Serve with crackers or toast.
Combine oats, brown sugar, fruit, cinnamon and salt. Mix well. Combine milk, egg whites, oil and vanilla. Add to dry ingredients. Mix well. Bake in a preheated oven at 350° in a 9 inch pan for 50 to 100 minutes or until center is firm to the touch. Cool slightly. Serve with milk, yogurt and fruit, if desired. Store left over pudding tightly covered in the refrigerator. Makes 8 servings.
Cream butter, 1/2 cup brown sugar and 1 cup flour. Pat in an 8-inch square pan. Bake 10 minutes at 350°. Mix remaining ingredients well and pour over crust. Bake at 350° for about 20 to 30 minutes. Cut while warm.
Beat sugar, flour and salt with eggs, until light in color. Add vanilla and milk; bake for 15 minutes at 450°, then 30 minutes at 325° in unbaked pie shell.
Brown beef, 1 onion and garlic. Add tomato sauce, juice, green chili and spices. In large greased pan, place a layer of chips, then cover with a layer of the meat mixture and 1 can beans. Repeat and end with third layer of chips. Bake in 350° oven, covered, for 45 minutes. Then uncover and bake 15 minutes longer.
Chill apple juice and ginger ale. Mix just before serving and pour over ice cubes in punch bowl. Garnish with lemon and lime slices, topped with green and red cherry quarters. Makes 10 to 12 four-ounce servings.
Cream butter. Gradually add sugar, cinnamon, salt and melted chocolate. Add the beaten egg and the mixture of baking soda and milk. Stir in flour. Roll thin and cut out with cookie cutters. Bake at 375° for 8 to 10 minutes.
Beat eggs until foamy. Add oil, sugar, zucchini and vanilla; mix lightly. Add dry ingredients; mix well, then beat in chopped nuts. Pour into 2 well-greased loaf pans. Bake at 350° for about 1 hour and 20 minutes. This bread freezes well.
Brown the ground turkey over medium heat. Drain and combine with wine and spaghetti sauce. Spread about 1/3 of meat sauce in a 12 x 8 x 2-inch glass dish, sprayed with cooking spray. Place 4 uncooked noodles on top of the meat sauce. Layer one cup of cottage cheese and 3/4 cup of the Mozzarella cheese. Repeat, using half of the remaining meat sauce, 4 uncooked noodles, 1 cup cottage cheese and 3/4 cup Mozzarella. Top with remaining sauce. Sprinkle with 1/2 cup Parmesan cheese. Cover dish with plastic wrap, turning back one corner slightly to vent. Microwave on Medium for 30 minutes, turning a quarter turn after 15 minutes. Uncover; add remaining 1/2 cup Mozzarella cheese and microwave on Medium for an additional 2 minutes. Re-cover and let stand for 5 minutes before serving. Makes 6 generous servings.
Heat oven to 350°. In bowl, combine graham cracker crumbs, butter and lemon zest. Press into a 9 1/2-inch pie plate and bake 12 minutes or until lightly browned; cool. In large bowl, fold together yogurt and 3 cups whipped topping. Fill crust with yogurt mixture; freeze 4 hours or overnight. Top with remaining whipped topping and fruit. Makes 8 servings.
In a bowl, stir together blueberries, sugar, melted butter and lemon juice. Place in an 8x8x2 inch baking dish. Mix and sift dry ingredients; cut in shortening. Beat egg and milk together and stir into dry ingredients. Spoon mixture over berry layer and spread gently to cover. Bake at 350 degrees for 40 minutes or until browned. Serve plain, with whipped cream or with ice cream. 8 servings.
Mix all together with cottage cheese and jello. Add Cool Whip. Mix well. Let stand overnight in refrigerator.
Saute onion and garlic in small amount of oil. Stir in dill weed and caraway seed. Add boiling water, bouillon and pork cubes. Mix in sauerkraut. Simmer 1 to 2 hours until pork is tender. (If desired, add 2 cups sour cream.) Serve with mashed potatoes.
Preheat oven at 375° to 400°. Dampen the chicken pieces and coat well with seasoned flour mixture. Place chicken pieces in a baking pan that has been lightly coated with oil. Dot each piece of chicken with a small pat of butter.
Place chicken on greased cookie sheet. Mix honey and ketchup together. Place lemon slices on chicken. Brush with mixture every 15 minutes. Bake at 350° until done.
In a large mixing bowl, melt margarine in microwave. Add brown sugar and vanilla. Allow to cool; then add eggs. Sift together dry ingredients and stir into margarine-sugar mixture. Add pecans. Pour into a greased 10 x 15-inch pan. Spread evenly. Bake at 350° for 20 minutes. Cool. Cut into bars.
Peel carrots and cut into julienne strips. Fill a saucepan with water. Add carrots, bring to a boil and cook 5 to 6 minutes, until tender. Drain and dry completely on paper towels. In a separate saucepan melt butter. Add sugar and ginger. Add carrots, salt and pepper. Cook, stirring, over low heat for 3 to 4 minutes. Serve immediately. Serves 4.
Cook broccoli with salt and onion; drain well. Add mayonnaise, cheese and mushroom soup; mix. Add pecans; mix. Add eggs; mix well. Put in greased dish. Sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Wash chicken; remove excess fat. Dip chicken in eggs and then in breadcrumbs. Brown lightly in oil. Arrange browned chicken in baking dish. Sprinkle half the Mozzarella cheese and half the Parmesan cheese over it. Pour the spaghetti sauce over chicken and cheese. Top with remaining cheese and bake at 350° (uncovered) for 30 minutes.
Mix cake mix by directions on box. Layer pecans and coconut in a greased pan. Then pour cake mixture on top.
Cut beef into 1 1/2 x 3/4-inch pieces. In large bowl, combine beef, apples, peaches, celery and onions. Mix lightly. In small bowl, mix mayonnaise, sour cream and curry powder until well blended. Add to beef mixture; toss to coat. Refrigerate at least 1 hour or until well chilled. To serve, arrange lettuce on platter. Spoon beef salad on top. Yields 4 servings, per serving about 305 calories, 9 g fat.
Let shortening and sugar soften in a bowl at room temperature, then mix with mixer, adding all other ingredients, except nuts. Stir in nuts with a spoon. Drop in amounts of about 1 teaspoon on baking sheet. Bake at 300° for 1/2 hour (just until edges begin to turn brown). Remove from baking sheet while hot and place on paper towels. Let cool. It is important to put cookies on paper towel. Makes 60 to 75 cookies. These cookies freeze well.
Mix and brown first 8 ingredients. Add sauce to meat mixture. Boil lasagna noodles until tender, then layer noodles, meat mix, Mozzarella cheese, cottage cheese, Cheddar cheese and Parmesan cheese (should make 2 or 3 layers). On last layer, top with more Cheddar cheese. Should make 2 pans of lasagna. Freeze one for later.
Mix together good and put in an unbaked pie shell. Cook until knife slipped in pie comes out clean.
Sift flour, baking powder and salt together. Cut up the stick of butter and rub the butter into the flour until it is crumbly. In another bowl mix the cottage cheese and honey. Add this second mixture to the first. Mix with hands until smooth. Flour the table top or a board and sprinkle some more flour on the dough. Roll out until thin like a pie crust. Cut dough into circles. Place on cookie sheet or tart pans. Spread a little jam in the middle. Bake 20 minutes at 350°. Cool and eat.
Pour cherry pie filling in bottom of 9 x 13-inch baking dish. Crumble up and spread evenly on top of cherries the pound cake mix. Pour melted margarine evenly over dry cake mix. Gently spread and mix margarine with cake mix without mixing cherries. Cook in oven at 350° for 45 minutes or until cake mixture is golden brown.
Cut off end of wing and discard. (I make chicken broth with them.) Marinate overnight in sauce made from above ingredients. Bake, uncovered, for about 1 hour.
Heat oil in large saucepan over medium -high heat. Add onions, pepper and garlic. Cook and stir 5 minutes or until softened. Add Turkey. Cook and stir 5 to 6 minutes or until no longer pink, breaking up with a spoon. Stir in chili powder. Cook for 1 minute. Add canned tomatoes, potatoes, beans, 1 cup water and salt. Bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes, stirring occasionally. Remove from heat. Stir in cilantro. Top with yogurt and green onion. Serves 4 to 6.
Beat the sugar, 5 egg yolks and butter together. Add flour, baking soda, milk, coconut, pecans and vanilla. Beat egg whites until stiff and fold into mixture. Bake at 350° for 30 to 35 minutes.
Bring first 4 ingredients to boil and stir until sugar and jello are dissolved. Take off heat and add cream cheese, cut in small pieces. Stir until cheese melts; cool. Add container of whipped topping. Put in 13 x 9-inch pan.
Saute hamburg, clove of garlic and 2 teaspoons of chopped onion. Add spaghetti sauce. Cook noodles al dente. Cook and drain chopped spinach. Mix first 7 ingredients in a large bowl. Cover bottom of baking dish with sauce. Layer half the noodle mixture, then the sauce. Repeat the layering. Top with Mozzarella cheese. Bake at 350° for 30 minutes or until hot. Serves 6.
Cook sausage, then saute the onion and green peppers. Add broth and red wine; bring to a boil. Add garlic, basil, oregano, parsley and tomatoes. Cover and cook for 1 hour. Slow to simmer. Serve over cooked pasta noodles. Add Parmesan cheese to bowl. Serve with garlic bread.
Combine Love and Loyalty. Mix thoroughly with Faith. Blend with Tenderness, Kindness, Understanding and Forgiveness. Add Friendship and Hope. Sprinkle abundantly with Laughter. Bake with plenty of Sunshine. Serve daily with smiles.
Mix flour, 1 1/2 cups sugar, baking powder and salt in bowl. Make a well in center and add oil, egg yolks, water, coconut and orange rind. Beat until smooth. Beat egg whites with cream of tartar until stiff peaks form. Gradually pour egg yolk mixture over egg whites, folding gently just until blended (do not beat or stir).
Cook sugar and water until melts. Cool and add pineapple juice, orange juice, water and lemon juice. Freeze in 1/2 gallon or 1 gallon containers. Thaw to slush (2 to 3 hours) before using. Add bananas, strawberries, 7-up or ginger ale and red food coloring. Mix well and serve immediately to 50 people. Enjoy!!!
Blend flour and shortening with fork or pastry blender. Blend in baking powder and salt. Add enough milk for stiff dough. Pat out on floured board. Cut out with biscuit cutter. Place in greased pan, turning over each biscuit. Bake at 400° for 30 minutes.
Bring 4 cups sugar, 2 large lemon jello, and 4 cups water to a boil; cool and add pineapple juice, frozen orange juice, lemon juice, almond flavoring, and 1 gallon cold water. Mix and freeze and take out 3 to 4 hours before serving.
Mix all ingredients and pour into an 8 x 12-inch (approximate) baking dish. Bake at 425° about 25 minutes or until done.
In 3-quart microwavable bowl, stir first 5 ingredients. Cover and vent. Microwave on high for 8 minutes, stirring after 4 minutes. Stir in pecans and vanilla. Cook on high, covered, for 2 minutes. Stir in powdered sugar until thick and not glossy. Quickly drop by spoonfuls onto buttered waxed paper. If mixture becomes thick, stir in a few drops of hot water. Makes 20.
Combine ingredients in order and pour into 10-inch buttered casserole dish. Bake 40 minutes at 350°.
Mix sugar, cocoa, salt and cornstarch in saucepan. Blend in milk. Cook over medium heat; stir constantly, until thickened. Cook 2 to 3 minutes more. Remove from heat. Add vanilla. Pour into individual cups or serving bowl. Chill.
Brown sausage in a skillet over moderately high heat; drain and discard fat. Add mushrooms and onion and cook, stirring, until tender. Remove from heat and stir in pizza sauce, Mozzarella and Parmesan cheeses. Set aside to cool. Thaw pastry 20 minutes; unfold. On lightly floured surface, roll each sheet to a 12-inch square; cut each into sixteen 3-inch squares. Top each square with some of the sausage mixture. Brush edges of pastry with egg mixture; fold in half to form triangles. Press edges together with the tines of a fork. Brush with more egg; transfer to ungreased baking sheets and bake at 400° for 8 to 10 minutes or until golden brown.
Cook cabbage in a small amount of salted water until crisp-tender. Switch off heat. Do not drain. In a small saute pan, saute onion in oil until lightly brown. Add brown sugar, vinegar and about 1/2 cup of the cooking juice from the cabbage. Taste the sauce and add salt and pepper or more brown sugar or vinegar, according to how much sweetness or tartness you like. Drain the cabbage and pour sauce over the cabbage, making sure all the surface is coated with the sauce. Serve immediately.
Season spareribs with salt, pepper, garlic powder and soul seasoning if used. Mix brown sugar and vinegar and rub on meat generously. Cover and refrigerate overnight. Turn once.
Boil egg yolks, sugar, salt, cream	or milk, lemon juice, pineapple juice and cornstarch until thick. Add Cool Whip, marshmallows, pineapple and nuts (if desired). Can add any other fruit you like. Mix well and let stand overnight.
Spray 9 x 13-inch pan with nonstick spray. Layer one can of crescent rolls on bottom. Mix cream cheese, sugar, vanilla and egg yolk together. Pour in pan. Layer the second can of rolls on cheese mixture. Beat egg white; pour on top. Sprinkle cinnamon-sugar on top of all. Bake at 350° for 1 hour.
Mix meat, mustard, ketchup and seasoning. Spread on half of bun. Put in broiler pan and cook until done. Top with cheese slice.
Marinate mixture of cherry tomatoes, black olives, celery, carrots, cauliflower and green peppers.
In a small bowl, combine brown sugar and cinnamon with a fork, set aside. In a heavy 12-inch skillet, melt margarine over medium heat. Add cinnamon-sugar mixture, stir until sugar melts. Pour in banana liqueur and 1/4 cup rum. Cook, stirring, until syrupy and thick (about 5 minutes). Add bananas, lightly coating with syrup. Add remaining 1/4 cup rum, swirl pan, ignite rum. Quickly swirl pan, cook, basting bananas with sauce until flame goes out. Remove from heat. Place 2 banana slices on each of 4 plates, side by side. Place scoop of ice cream on top of each serving. Drizzle with sauce. Decorate with mint, if desired. Serve immediately.
Cook the first 7 ingredients until vegetables are tender, then add remaining ingredients. Simmer 30 minutes. Makes 16 to 20 servings.
Heat to boiling: water, butter and salt. Add flour and eggs. Place on cookie sheet to desired size. Bake at 375° for 50 minutes. Split and bake 10 minutes longer. Cool and fill halves with 2 packages vanilla pudding (prepared as package directs). Cover with top halves and coat with chocolate and 10x sugar.
Dissolve Jell-O in boiling water. Dissolve Kool-Aid in cold water. Add sugar. Stir well. Add pineapple juice and Jell-O. Refrigerate. Add 7-Up and sherbet just before serving. Makes 35 servings.
Combine and beat until blended. Bake in 9 x 13-inch pan about 40 minutes in 350° oven.
Cream together margarine, sugar and vanilla. Add eggs, one at a time. Add flour; spread in large cookie sheet. Drop pie filling by spoonful on top. Bake at 350° for 45 minutes.
Cream together margarine and sugar, add flour and salt. Pat firmly into 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes.
Combine beaten eggs, sugar, flour, salt and spices. Add pumpkin; mix and stir in milk. Bake at 400° for 10 minutes, then at 350° for 45 minutes.
Heat oven to 425°. Put shortening in pan and set in oven to melt. Mix flour, salt and pepper in paper bag. Shake 3 or 4 pieces of chicken at a time in bag and coat. Place chicken, skin side down in a single layer in hot shortening. Bake 30 minutes, then turn and bake another 30 minutes until tender. Also good for pork chops.
Dissolve sugar, butter and salt in boiling water. Let cool until lukewarm, then add yeast which has been dissolved in 2 tablespoons warm water. Add eggs, beaten well, then add flour. Mix well. Cover with wax paper and set in refrigerator overnight.
Drain, clean and flake salmon. Combine all ingredients except pecans and parsley. Chill in refrigerator for several hours. Roll into log and let set in refrigerator until the next day, then roll into mixture of chopped pecans and parsley.
Preheat oven to 400°. Bake 12 minutes or until golden brown.
Slice the broccoli, green onions, cauliflower and mushrooms. Cut cherry tomatoes in half and add to broccoli mixture. Pour dressing over all and marinate overnight.
Into 4 serving glasses, distribute strawberries. Cover with 2 teaspoons yogurt or sour cream in each glass. Next, place a layer of pineapple, a layer of bananas, then another layer of yogurt. Top off with a large strawberry. Serves 4. (Each serving contains 164 calories.)
Mix together and bake at 350° for 1 hour, uncovered. Sprinkle grated cheese over top or cornflake crumbs.
Cook cabbage, onions, celery and apple together. Cook noodles separately in pan according to package directions until done. Mix all together with salt, pepper and oleo to taste.
Add soda to hot water and let cool. Whip shortening and sugar until light and fluffy; add eggs slowly. Mix well; add buttermilk, flour and salt; mix well, then add soda water very slowly. Fold the 2 Bran cereals to the mixture; slowly add nuts. Spoon into greased muffin tins. Bake at 350° for 18 minutes; let cool for 5 minutes.
Cream shortening and sugar; beat in egg. Add mashed bananas, oats, raisins and nuts. Add salt to flour, then add soda. Add to creamed mixture. Drop by tablespoons onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool on rack. Makes 3 dozen cookies.
Cut up meat; salt and pepper. Brown until tender in pot with 1/8 inch oil. Add small amounts water from time to time to prevent sticking. Remove meat when tender.
Heat oven to 350°. Place ingredients in order in a 2-quart baking dish with a tight fitting lid. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes longer, until bacon is crisp. Makes 4 to 6 servings.
Boil potatoes until done; mash, then add salt, pepper and milk. Divide into two halves. Saute onion in oil until golden brown; add ground beef, salt, pepper and allspice. Cook until done. Grease pan; add 1/2 the bread crumbs and put half the mashed potatoes. Spread evenly. Add meat in middle of spread. Add the second half of potatoes; spread evenly. Add some milk on top of potatoes; sprinkle 1/2 of bread crumbs. Add little oil on top. Bake at 400° for 1/2 hour or until golden brown on top. Makes enough for 6 people.
Brown hamburger. Put soup in blender, then pour over browning meat. Cook about 5 minutes and add the rest of the ingredients. Simmer.
Combine mixed vegetables, onions, celery, water chestnuts, water, salt and pepper. Microwave on High for 4 minutes. Stir; cook 4 more minutes. Drain well. Add mayonnaise and cheese. Crumble crackers; mix with melted oleo and spread on top. Cook until golden brown at 350° for 25 to 30 minutes.
Boil the first 3 ingredients in a saucepan until mixture forms soft ball in cold water. Beat in the remaining ingredients. Pour in greased 9 x 13-inch pan. Cool completely and cut into squares. Makes about 2 1/2 to 3 dozen pieces of candy.
Sift flour. Dissolve 1 package yeast in 1/4 cup lukewarm water. Combine 1 cup water, sugar, salt, melted shortening and the dissolved yeast mixture. Lightly fold in beaten egg whites. Add enough of the sifted flour to make a soft dough. Knead the dough for about 10 minutes until it becomes smooth and elastic. Allow the dough to rise twice. After the second rising, punch down and knead for about 1 minute, then let rest, covered, for about 10 minutes before shaping into 12 oblong (or round) pieces. Place them about 3-inches apart on a greased baking sheet.
Place potatoes, onions and margarine in electric skillet. Saute or lightly brown, then add tomato and spices to taste. Add tomato sauce and water and simmer. When potatoes are done, sprinkle grated cheese over top. Cover until cheese is melted and serve.
Mix and sift dry ingredients. Mix egg and milk and add. Stir in fat. Pour boiling water over the bacon; drain and dry. Arrange bacon strips in bottoms of 2 (8-inch) round cake pans. Pour half the batter into each. Bake in a hot oven (425°) for about 25 minutes.
Arrange pieces of swordfish in a baking dish. Pour milk into dish, not covering fish. Put buttered breadcrumbs on top and bake at 350° until done.
Shape ground meat into large patty in a kettle or Dutch oven. Brown 5 minutes on each side, then break up into chunks. Add onion and garlic; saute until soft. Add all ingredients. Simmer 30 minutes. Toast hamburger buns; put slumgullion over bun. Serves about 6 to 8.
Combine Egg Beaters, sugar, cinnamon, cornstarch (mix with small amount of milk), nutmeg, milk and salt. Cook over medium fire until thick. Place tangerine slices, drained, over bottom of cooked pie shell. Peak over pie. Cook until egg whites are golden brown at 350°. Cool and serve.
Mix and put in greased loaf pan. Bake 1 hour at 350°. Do not overbake.
Mix well cracker crumbs, peanut butter and sugar; add margarine, mixing thoroughly. Firmly press mixture into a 9 x 12-inch pan. Melt chocolate chips in top of a double boiler. Pour melted chocolate over peanut butter. Let cool at room temperature before slicing into squares.
Brown the hamburger, onion, salt and pepper. Mix tomato juice and taco mix; add to hamburger mixture. Place filling down the center of a flour tortilla and sprinkle with grated Cheddar cheese. Roll up and place seam on bottom. Cover with foil and heat in oven at 400° for 15 minutes.
Chop turkey into bite-sized pieces. Shred about 1/2 package of chipped beef (use to taste). Chop onion. Add these ingredients to cooked and drained noodles. Mix well. In a bowl, dilute chicken soup with one soup can of broth. Stir in sour cream, milk, salt and pepper. Combine with noodle mixture and pour into 13 x 9 x 2-inch greased casserole dish. Sprinkle with paprika and Cheddar cheese as desired. Bake at 350° for about 40 minutes, uncovered, or until golden.
Combine first 5 ingredients in a small bowl and set aside. Cut each zucchini into lengthwise slices, leaving slices attached at stem end. Fan slices out and spread evenly with butter mixture. Place in a 15 x 10 x 1-inch jellyroll pan; add water. Bake at 400° for 20 minutes or until crisp-tender. Combine cheese and breadcrumbs; sprinkle on zucchini and broil 4 inches from heat 2 minutes or until cheese melts. Yield: 4 servings.
Mix all ingredients together and freeze. If desired, may add red food coloring. Use an oblong dish. Serves 10.
Mix squash and sausage. Add sour cream and onion, bread crumbs and grated cheese. Top with Durkee onions. Bake at 350° for 35 minutes.
Heat oven to 350°. Combine Ritz crackers, oleo, garlic powder, Mrs. Dash, onion powder, salt and pepper. Spray Pam in 1 1/2-quart casserole. Pour 1/2 Ritz cracker combination into bottom of casserole. Add drained, flaked salmon. Cover with remaining crackers. Add milk over top of casserole. Bake 20 minutes. Serves 4 to 6.