HumbleIntelligence/food-ner-1-Million huggingface dataset:
*This recipe will make 2 loaves. Bridgeford's frozen bread comes in packages of three.
Combine 2/3 cup peanut butter with remaining ingredients except chips in order given; mix well. Press into 10 x 15-inch pan. Bake at 350° for 20 to 25 minutes or until lightly browned; cool.
Cream butter, sugar and cream cheese together. Add eggs, one at a time. Beat until smooth. Add all three flavors; beat well. Bake at 350° for 1 hour in a tube pan.
Cook macaroni until tender. Add margarine and stir until melted. Add eggs and about half can of evaporated milk. Stir in most of the cheese (save some for the topping). Put in casserole dish and add remaining evaporated milk, stirring gently. Top with remaining cheese. Bake at 350° until it begins to bubble.
Combine syrup, sugar and water in a saucepan. Bring slowly to 230° or until syrup spins thread. Add peanuts and continue to cook to 300°. Remove from heat. Add butter, vanilla, soda and salt. Stir until blended. Pour into buttered or waxed paper covered pan (cookie sheet). When cool, break into pieces. Makes 1 to 1 1/2 pounds.
Drain clams, add remaining ingredients. Salt and pepper to taste. Pour into 2 qt. greased casserole.
Combine first 7 ingredients in a jar. Cover tightly and shake well. Pour dressing over squash. Toss gently. Cover and chill 4 hours. To serve, toss again and serve with a slotted spoon. Yields 8 servings.
Cream sugar and shortening. Add eggs and bananas. Sift and add dry ingredients; beat well. Bake at 350° for 50 to 60 minutes. If use Pyrex, bake at 25° lower.
Cook chicken breasts in microwave on High until tender and no longer pink (10 to 12 minutes). Cut into cubes. Cook broccoli in microwave until crisp.
Mix ground beef, eggs, bread crumbs, onion and green pepper. Shape into a loaf. Bake in pan at 325° for 45 minutes. Add carrots and potatoes on the sides of the meat loaf. Pour soy sauce over loaf. Bake until vegetables are tender and meat loaf is brown on the inside.
Fry green onions and garlic in one tablespoon olive oil for two minutes on medium-low heat. Set aside. Lightly brown pork in one tablespoon olive oil. Lightly brown chicken in one tablespoon olive oil. Add shrimp to garlic and onion. Add soy sauce. Add carrots, pork and chicken. Cook noodles in microwave. Add 1/2 cup water for each package noodles with seasonings. Place noodles, seasonings and water in microwave for 3 to 4 minutes; stir. Cook another minute. Drain noodles. Add to mixture and stir. Serve.
Combine pineapple (juice and all) and sugar; bring to boil. Add Jell-O. Let boil again. Simmer for 2 or 3 minutes. Take off heat. Add buttermilk and Cool Whip blended together.
Mix all ingredients and pour into uncooked pie crust. Bake for 45 minutes at 350°.
Sift flour, sugar, soda, cocoa and salt. Make a well and add salad dressing, water and vanilla. Beat by hand. Bake at 375° for 40 minutes.
Beat eggs and sugar well. Mix all together and bake as for custard pie. Start at 10 minutes at 350°, then back to 325° until knife comes out clean, usually 1/2 to 3/4 hour. Put custard in baked pie shell; may be frozen.
Combine first 10 ingredients in bowl; mix well. Shape mixture into loaf. Place in shallow baking dish. Press green pepper rings and onion ring into meat loaf top. Bake at 350° for 1 hour. Yields 6 to 8 servings.
Combine all ingredients well and pour into greased casserole. Bake in oven at 350° for 1 to 1 hour and 15 minutes.
Mix the cake mix, eggs and applesauce until well blended. Grease cookie sheet; spread mix. Bake at 350° for 15 to 25 minutes. Cool; spread frosting. Cut into pieces.
Cream together the cream cheese and Cool Whip with electric mixer. (Works best if cream cheese is softened.) Add about 1 teaspoon of jello to add the color and taste of strawberries or serve with fresh fruit slices, cherries, strawberries, peaches, apples, cantaloupe, etc.
Sift dry ingredients. Add 2 egg yolks, milk and oleo. Add the beaten egg whites last. Pour into waffle iron.
Mix corn, green beans, onions, pimento, celery and green pepper. Bring all the remaining ingredients to a boil and pour over vegetables while hot. Will keep in refrigerator for several days.
Mix all ingredients in bowl and put in casserole. Crush 1 tube of Ritz crackers; melt margarine. Pour margarine into Ritz crackers. Spread on top of casserole. Sprinkle almonds on top. Bake at 350° for 45 minutes.
With a rolling pin, crush soup mix in pouch. On wax paper combine soup mix, bread crumbs and black pepper.
Cream butter and sugar; add eggs and prunes. Add sifted dry ingredients alternately with prune juice. Add vanilla. Lastly, add beaten egg whites. Bake at 350° for 30 to 40 minutes.
Cream the cream cheese, butter and margarine together, blending mixture very well. Add sugar slowly. Alternate eggs and flour, ending with flour. Add flavoring. Bake at 325° for 1 1/2 hours in Bundt pound cake pan for 1 1/2 hours. Test for doneness. Let cool in pan for 20 minutes or so.
Put soft shortening, brown sugar, white sugar, eggs, vanilla and milk in bowl. Mix well. Sift flour, baking powder, soda and salt together. Add sifted dry ingredients to creamed mixture. Mix well. Add oatmeal and mix. Lastly stir in chocolate chips. Drop by spoonfuls onto greased baking sheets. Bake in 375° oven. Watch closely to prevent burning.
Mix sugar, margarine and eggs; add salt, vanilla, vinegar, coconut, raisins and pecans. Pour in unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Sift 1 cup sugar with flour, baking powder and salt. Beat egg whites until stiff but not dry. Add cream of tartar. Beat remaining 1/3 cup sugar in gradually. Add flavoring. Fold sifted dry ingredients into mixture. Add about 2 tablespoons at a time. Gently fold in coconut. Fill paper lined muffin pans about 2/3 full. Bake at 300° for 40 minutes.
Combine water and sugar and bring to a boil. Boil about 3 minutes, then add the remaining ingredients. Mix and freeze. Serve slightly thawed. (Sooooo good. Kids will love it.)
Sift together dry ingredients. Combine egg yolks, milk and oil; stir into dry ingredients. Fold in beaten egg whites and vanilla extract, leaving a few fluffs. Pour into hot waffle iron. Waffles are done when they are crisp on the outside. Serve with warmed maple syrup.
Mix sugar and 1/2 of milk or water. Sprinkle yeast and let raise in warm place. Cut up shortening in small pieces; add remainder of milk and put aside in warm place to melt butter.
Dissolve jello with two cups hot water. Add frozen strawberries. Let set awhile and then spread on cream cheese layer. Refrigerate until set. Serve with Cool Whip.
Cream butter and sugar until real light and fluffy. Add well mashed bananas and beaten eggs. Blend well. Sift flour and mix in dry ingredients; add to first mixture. Bake in a well greased loaf pan for about 1 hour in a 325° oven. Yield: 1 loaf or 4 mini loaves.
You will need 2 or 3 large pots (1 with a lid), a large skillet, a tea kettle of hot water, a colander, a dinner plate, a sharp knife, a large spoon for heavy mixing, a blender with grating setting (or a hand grater), a large bowl and a large slotted spoon.
Mix first 4 ingredients together and take out 1 cup of crumbs for topping. Mix water, corn syrup, molasses and baking soda and stir well. Add liquid to remaining crumbs and stir. Batter will be quite thin. Spread crumbs over batter before baking. Bake at 375° for 30 to 35 minutes or until toothpick comes out clean when tested.
You take mayonnaise, peanut butter, eggs, flour, lettuce, tomatoes and mix it real good. Then put it in the microwave and you make up the rest.
Dissolve yeast in 1/2 cup lukewarm water in first bowl. Stir Crisco into 3/4 cup boiling water until melted in second bowl. In third large bowl combine eggs, sugar, 1 cup warm water and salt. Add yeast mixture and Crisco mixture, then add 3 cups of flour one at a time. Let rise 2 hours in warm place. Make rolls or kuchen. Let rise again. Bake at 350° for 10 to 12 minutes.
Mix sugar, flour and half of the milk. Add beaten eggs. Add rest of milk. Fold in melted butter. Add vanilla. Pour into unbaked pie shells. Bake at 425° for 10 minutes. Turn oven down to 350° and continue baking until knife comes out clean when inserted into center. Makes 2 pies.
Cook chicken in 4 cups water with bay leaf, onion and celery until tender, about 2 hours. Line a 9 x 12-inch pan (buttered) with crusted bread. Layer boned chicken, 1 can mushrooms (drained) and 1 cup water chestnuts. Dot with 1/2 cup mayonnaise. Lay Cheddar cheese over top. Beat eggs and add to milk and salt. Pour over cheese. Mix 1 can mushroom soup and 1 can celery soup and pour over top. Sprinkle diced pimento over top and refrigerate at least 6 hours or overnight. Let stand out 1/2 hour before baking at 325° for 1 1/2 hours. Sprinkle bread crumbs over top for last 1/2 hour.
Pour off 1 cup pickle juice and add sugar. Put in saucepan and bring to boil, but do not boil. Slice pickles and pack back in jar. Pour juice and sugar mixture over sliced pickles. Place in refrigerator for 10 days to 2 weeks.
Combine flour, baking powder, baking soda, sugar and salt in mixing bowl. Cut in shortening and butter until mixture is coarse and grainy. Sprinkle buttermilk (or yogurt) over mixture and stir lightly with fork to blend. Turn out onto lightly floured board and knead 8 to 10 times, until mixture is just rollable. Roll out 1/2-inch thick and cut into 2-inch biscuits with cookie cutter. Place on lightly greased baking sheets and brush tops with milk. Bake 12 to 15 minutes at 425°. Makes about 1 1/2 dozen.
Blend all ingredients in blender for 5 minutes (it's easiest to put all ingredients in a bowl first, then only put half of mixture in the blender at a time). After all is blended, stir in 1 1/2 cups of sugar, by hand. Use 3 heaping teaspoonfuls in hot water (or to taste). Store in an airtight container until needed.
Melt oleo in	a 13 x 9-inch pan. Add pie filling and pineapple.	 Sprinkle cake mix	over pineapple. Sprinkle coconut and pecans over that. Bake for 1 hour at 350°.
Melt butter in a saucepan. Add and blend thoroughly the flour, sugar and water. Cook until sauce thickens, stirring constantly. Remove from heat and add flavoring. Pour over cake.
Cook carrots in pressure cooker for 15 minutes; drain. Mash carrots and add sugar, margarine and cinnamon; mix well. Add beaten eggs, 1 at a time; mix well and put in 8 1/2 x 8 1/2-inch Pyrex dish. Preheat oven to 450°. Cook for 15 minutes. Reduce heat to 350° and cook for 45 minutes.
Cut tips of chicken wings and discard. Cut in half. Brown in butter and garlic. Add soy sauce; cover and simmer on low for 1 1/2 hours. Sprinkle sugar on top. Tilt lid and continue simmering 1/2 hour more. Add onion and mushrooms last 5 minutes.
Quick and easy. Good hot or cold. Follow the directions on the back of Knorr pasta sauces presto sauce mix. Bows can be substituted for or with your favorite pasta.
Cook, drain and crumble sausage, let cool. Spray pan with nonstick spray and place biscuits in pan. Sprinkle with sausage. Whip eggs and milk together and pour on top, then sprinkle with cheese. Bake at 375° for 15 minutes. For a variety you can add onions, mushrooms and bell pepper.
Mix first 3 ingredients and press into bottom of 13 x 9-inch pan. Cream together cream cheese, sugar and vanilla until smooth. Beat until sugar has dissolved and then blend in 1/2 of Cool Whip. Spread over graham cracker layer. Layer strawberries over cream cheese layer and top with remaining Cool Whip. Refrigerate.
Mix and pour 1/2 in bowl (all but sour cream). When thick put the carton of sour cream over it. Cover with other 1/2 of mixture.
Mix crackers, oats, coconut and salt. Cream butter and sugar; add well beaten eggs. Add the dry ingredients and mix well. Add flavoring. Drop from teaspoon on greased and floured pan and bake 25 minutes in slow oven. Lift from pan at once. Yields 50 cookies.
Brown onion in oil. Add remaining ingredients. Simmer for 30 minutes. Makes 1 pint.
While the cake is baking, put the sugar, milk and butter in a saucepan and let melt slowly. Do not boil. When the cake is done, take from oven and pour the icing mixed with the coconut over cake and replace in oven for a few minutes until icing settles and looks bubbly.
Combine cake mix and sugar in a large mixing bowl; add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer for 6 minutes. Stir in poppy seed. Pour into a 10-cup Bundt pan coated with cooking spray.
Crush cornflakes and 1 tablespoon margarine. Mix all ingredients except the cornflakes and margarine. Place in buttered 9 x 12-inch dish. Sprinkle with almonds and place in refrigerator overnight. When ready to serve, bake in 350° oven for 45 minutes. Sprinkle cornflakes and melted butter on top the last 15 to 20 minutes.
Cook all of above ingredients together until done, then add 1 1/2 cups Minute rice and cook until done.
Do not peel cucumbers. Slice and add onions. Add salt and cover with cracked ice. Mix thoroughly and let stand 3 hours. Drain thoroughly.
Preheat oven to 350°. Mix dry ingredients; add oil, eggs, water, pumpkin and nuts. Fill three (1 pound) coffee cans 1/2 full. Batter will rise to the top. Cook at 350° for 1 hour.
Cook broccoli in small amount of boiling water until almost tender, about 10 minutes. Drain and arrange in 12 x 8 x 2-inch baking dish. Spread chicken on top.
In a toaster, brown very lightly English muffins. Place small amount of sauce on each muffin. Spread. Sprinkle cheese on each muffin. Place in oven at 325° for ten minutes or until cheese has melted. Serve hot.
In large bowl mix Rice Krispies, margarine, confectioner sugar and peanut butter. Refrigerate mixture. Once mixture gets cold take out and make 1 inch balls. Set on wax paper. Melt chocolate morsels and paraffin wax in double boiler. Dip balls in chocolate with fork and place on wax paper on cookie sheet. Refrigerate. Makes 60 to 70 balls.
Cream butter and sugar. Add yolks of well beaten eggs. Add other ingredients. Beat egg whites stiff, but not dry. Fold into batter. Bake in greased and floured loaf or angel food cake pan at 325° for 1 hour. Cool 10 minutes, then turn out on plate. Sprinkle with powdered sugar.
Combine sugar and milk and boil 4 minutes. Stir in crumbs and peanut butter. If it is too thin or looks too glossy, beat it a little and let cool a few minutes. Then drop by spoonfuls onto wax paper.
Remove stems from strawberries; rinse and drain. Puree strawberries in container of electric blender. Combine puree and sugar, stirring well. Set aside 10 minutes. Stir pectin into water. Bring to a boil; boil 1 minute. Pour pectin mixture into puree; stir 3 minutes. Ladle into sterilized jars, sealing at once with metal lids or ladle into frozen food containers and seal at once with plastic lids. Allow to stand at room temperature for 24 hours. Store in freezer. Yield: about 3 pints.
Preheat oven to 300°. In a large pan, which has a tight cover and can be put in the oven, heat the oil. Brown beef on all sides, a third at a time. Remove beef to bowl as browned.
Melt margarine; add all corn, sour cream, grated cheese and corn muffin mix. Stir until well blended. Place in an oblong baking dish, approximately 8 x 11-inches, that has been sprayed with a non-stick vegetable spray. Bake at 350° for 40 minutes.
Mix together the soups, tomatoes and chicken broth. Add chicken; stir well. Butter casserole dish and layer chicken mixture, chips and cheese. Season with salt and pepper. Continue to layer with cheese on top. Bake at 350° until cheese is bubbly, about 25 to 30 minutes.
Combine 1/2 pound lard, sugar and salt with boiling water. Set aside. Combine yeast in medium bowl with cold water. Set aside and allow to dissolve. Beat 2 eggs and add to first mixture, then add yeast mixture. Combine with flour. Set in fridge at least 2 hours or overnight. Roll out chilled dough on floured surface; spread with cinnamon and sugar mixture and raisins. Roll and cut 3/4-inch slices. Let stand covered one hour. Bake at 350° for 20 to 25 minutes.
Wrap chicken with bacon and place in 9 x 13 inch pan. Mix soup and sour cream and spread on top. Bake 300° for 2 hours.
Combine chicken pieces, carrots, onion, celery, 4 cups water, bouillon and parsley in 3-quart microwave-safe casserole. Cover with casserole lid.
Remove any fat from ham and cut into 1 1/2 in. strips. Pour oil to depth of 3 inches in a Dutch oven. Heat to 375° and fry ham strips until crisp. Drain on paper towels. Serve immediately.
Preheat oven to 350°. Drain artichokes well. Slice into quarters. Add the mayonnaise and cheese (sliced in small pieces). Stir well. Bake uncovered. Serve with crackers while hot. Serves 10.
Mix all ingredients except water. Add water. Stir quickly to mix. Shape into balls and fry in deep fat. Yields 2 dozen.
Blend in blender until smooth and thick. Store in refrigerator until needed. Makes 1 cup or the equivalent of 1 can of Eagle Brand.
Cook sliced squash and onion (celery if used). Drain. Combine with pimientos and water chestnuts. Put on bottom layer of casserole. Combine soup, sour cream and some of the water from the squash and onion. Spread over squash layer. Spread Cheddar cheese over soup layer. Melt margarine and combine with dressing mix. Spread over top. Bake at 325° until heated through, about 30 minutes. This recipe reheats great.
Combine flour, baking powder, vanilla pudding, margarine, eggs and milk. Beat for 2 minutes at medium speed. Pour into greased 9-inch pie plate. Arrange drained peaches over batter in pie pan. Combine cream cheese, 10x confectioners sugar and peach juice. Beat 2 minutes at medium speed. Spoon over peaches. Combine sugar and cinnamon and sprinkle on top. Bake at 350° for 30 to 35 minutes. Serve warm.
Mix first 3 ingredients, then next 2 ingredients. Mix well together. Pour in greased Bundt pan and bake at 350° for about 40 minutes.
Spread each slice of apple with peanut butter. Experiment with amounts of peanut butter. Peanut butter also tastes good on bananas. May add wheat germ to taste.
Cut each pie dough into 4 pieces (16) and wrap each piece around an apple half; place seam side down into greased 13 x 9 x 2-inch baking pan. Combine sugar, water, butter and vanilla; pour into the pan. Sprinkle cinnamon over the dumplings. Bake, uncovered, at 350° for 35 to 40 minutes or until golden brown and apples are tender. Serve immediately.
Dissolve gelatin and marshmallows in hot water. Add juice from pineapple. Chill until set. Blend mayonnaise and cream cheese; add pineapple. Beat well with gelatin mixture. Add pecans and whipped cream. Refrigerate until firm, overnight is best. (Pecans may be omitted.)
Let cream cheese come to room temperature and blend with sugar, egg yolks and liqueur. Pour into small dessert cups. Chill. When served, top with a maraschino cherry.
Thoroughly mix ground beef, soft bread crumbs, 1 chopped onion, 1 teaspoon salt, dash of pepper and milk. Lightly shape meat mixture into 12 balls. Roll each ball in flour to coat well. In large, deep frying pan, melt shortening and brown the meatballs on all sides. Add sliced potatoes, sliced onions, boiling water, 2 teaspoons salt and 1/4 teaspoon pepper. Cover and cook over medium heat about 20 to 30 minutes or until potatoes are tender. May need to add a little more water. Makes 4 to 6 servings.
Saute celery, onions and green pepper in butter in large pan. Add soup, corn, half and half and milk; stir well. Then add all spices and crabmeat. Cook until hot but not boiling, stirring frequently to avoid sticking.
*Add enough water so that with the chicken broth, the total liquid is 4 cups.
Mix sugar and cornstarch to chocolate and water. Boil about 3 minutes until thickened. Take off heat, stir in butter and vanilla. Enough to frost 2 layer cake.
Preheat oven to 350°. Lightly grease baking sheet. Cream butter with sugars. Mix in egg and vanilla until creamy. Stir together flour, baking soda and salt. Add to creamed mixture. Blend thoroughly. Stir in coconut, pecans and bran flakes. Mixture will be stiff. Drop by level tablespoons onto baking sheet 2-inches apart. Bake 10 to 12 minutes or until golden brown. Let stand on baking sheet 1 minute before removing.
Brown ground meat; if you rinse meat with water, you can remove most of the fat. Drain well on paper towels. In a large bowl, add all ingredients except the dressing. Toss well. You can add the dressing to the salad before serving or have the dressing on the side. Serve immediately.
Heat shortening in a heavy, big pan. Add meat, onion, celery and mushrooms; cook until meat is brown and crumbly. Add tomatoes, catsup, chili powder, water, salt and pepper. Cook 15 minutes. Add flour and cook until mixture thickens. Split warm hamburger buns and fill with mixture.
Mix ingredients thoroughly. Cut and place on oiled cookie sheet. Cook at 250° for 3 hours. Moisten or add extra corn meal or flour to make dough the proper consistency for cutting with cookie cutter. We prefer gingerbread men, bird and cat cookie shapes.
Combine tomatoes and sugar. Bring to a boil and add cinnamon, mace, cloves and vinegar. Cook for 1 hour just at boiling point. Ladle into sterilized jars; seal.
Clean and cut up broccoli and cauliflower in small pieces. Cut up green onions, small or big, whatever you want. Fry bacon crisp and let lay on paper towel when done. After cool, break up in little pieces and mix with cauliflower, broccoli and so on.
In a Dutch oven cook beef, onion and celery until beef is brown. Drain off fat. Add remaining ingredients. Bring to a boil. Reduce heat and simmer covered 10 minutes. May be frozen. Makes 3 3/4 quarts. This soup is quick to do and disappears.
Melt butter. Add spices and cream. Cook slowly until thick. Add Parmesan cheese. Serve over cooked noodles. May add ham slices to make a main dish.
Cut biscuits into fourths and make into balls. Combine 1/2 tsp. cinnamon and 1/2 cup sugar. Roll biscuit in cinnamon sugar and place in greased bundt or angel food cake pan. Melt 1 stick of margarine and add 3/4 cup sugar and 3/4 tsp. cinnamon. Pour over biscuit balls. Bake at 350 degrees for 30 - 35 minutes.
Prepare sauce and spaghetti as directed on package, but do not rinse spaghetti. Add beaten eggs and Parmesan cheese to drained spaghetti. Layer 1/2 of spaghetti in a 9-inch pie pan. Lay 1/2 Mozzarella and extra Parmesan cheese. Bake at 350° for 10 minutes. Cut into wedges and serve with spaghetti sauce poured over wedges. Makes 4 to 6 servings.
Add oleo to hot potatoes. Combine with next 6 ingredients in blender or mixer. Place mixture in greased 2-quart casserole dish and bake at 350° for 30 minutes. Top with marshmallows during last 10 minutes of cooking.
Have butter, eggs and whipping cream at room temperature. Cream butter and sugar well. Add eggs one at a time. Add flavoring. Add flour alternately with whipping cream. Grease and flour a tube pan and bake at 300° for 1 1/2 hours or longer.
Mix together first 4 ingredients. Pour in graham cracker crust. Bake at 325° for 1/2 hour; cool. Refrigerate before serving.
Chop cabbage and mix with salt. Let stand 2 hours. Drain, if needed. Add celery, pepper and onions.
Place cooked chicken in a greased casserole. Boil vegetables 5 or 6 minutes. Strain and set aside. Heat cream of chicken and cream of celery soup (no water added) with Cheez Whiz until smooth. Mix well with vegetables. Pour over chicken and bake 1/2 hour at 350°. Sprinkle Durkee onions over top, the last 15 minutes.
About 1 1/4 hours before serving: Spread breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper mix flour and paprika. Coat chicken. In 12-inch skillet over medium heat in hot butter, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove toothpicks.
Combine water and dates, set aside to cool. Cream shortenings and sugar, add eggs and vanilla. Mix well. Alternate dry ingredients with dates. Spread in a 9 x 13 pan. Sprinkle with chopped nuts and 1 c. chocolate bits.
Combine all ingredients and mix well. Use on chicken or ribs. If meat is raw, cook for 2 hours. If cooked, bake 1 hour at 350°.