HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream butter, sugar, cornstarch and salt. Add eggs, beating well after each. Stir in milk and vanilla. Pour in unbaked pie crust and bake at 325° for 40 to 45 minutes.
Combine butter and peanut butter in a 2-quart glass bowl. Cover with a paper towel and microwave on High 1 1/2 minutes. Stir in graham cracker crumbs and powdered sugar. Press mixture into an 11 x 7 1/2 x 1 1/2-inch dish. Combine chocolate morsels and shortening in a 2-cup glass measure; microwave at Medium (50% power) 2 minutes or until chocolate melts. Spread over peanut butter mixture. Chill and cut into squares.
Cook zucchini in a large saucepan, covered with boiling salted water until crisp and tender (5 minutes). Drain well. Saute onion and green pepper in oleo until tender. Stir in sauce and spices. Heat through. Separate egg yolk and white. Chop white. Add zucchini. Use 11 x 7 1/2 x 1 1/2 inch dish. Line with a little sauce, layer of zucchini, 1/2 of sauce, cheese, 1/2 of sauce and bacon. Bake at 350° for 15 minutes.
Defrost potatoes. Combine in large mixing bowl with 1/2 cup margarine. Season with salt and pepper and add onion, soup, sour cream and cheese. Blend ingredients thoroughly; pour into buttered 3-quart casserole. Mix remaining margarine with cornflakes. Sprinkle over potatoes. Bake at 350° for 45 minutes. Makes 12 to 15 servings. Note: You may also add 2 cups cooked ham (diced) or chicken (diced) to this recipe. It also freezes well.
Preheat oven to 350°. Grease a 11 x 7 inch baking dish and arrange the tilapia filets in a single layer in the prepared dish. Whisk together all ingredients (except fish) and pour mixture over the fish filets, coating the filets evenly. Bake in a preheated oven, uncovered for 20 minutes or until fish is flaky with a fork.
Thaw and drain spinach well (squeeze out the water). Mix all ingredients well and let set overnight. Serve with crackers or small rye bread.
In a medium saucepan combine first 6 ingredients. Gradually add milk. Cook and stir until thick and bubbly. Add vanilla. Remove from heat and add marshmallows. Beat until marshmallows are melted. (This makes the filling very creamy.) Spoon into baked pie shell and top with meringue.
Cut meat into four pieces; pound meat until tender. Mix flour, salt and pepper together in a pie pan. Dredge steak in flour mixture. Cook in hot melted shortening or oil over medium or high heat until brown. Turn and brown on other side. The quicker the meat cooks, the juicer it stays. Don't overcook steak. Make a cream gravy.
Line 12 x 8 x 2-inch baking dish with chilies; put grated cheese over chilies. Beat eggs, milk, flour, salt and pepper. Pour over chilies and cheese. Bake at 350° for 50 minutes. Let rest 10 minutes before serving. Makes 6 to 8 servings.
Pour into ice cream freezer. Freeze according to manufacturer's directions. Yields 1 gallon.
Preheat oven to 325°. Cream shortening and sugar; beat in eggs and add applesauce and water. Add dry ingredients, then stir in nuts and raisins. Place into well-greased wide mouth canning pint jars. Place only half full (do not put in more than half full). Make sure edges of jar stay clean. Place evenly on cookie sheet and put into 325° oven; do not let jars touch. Bake 35 to 45 minutes or until done. Check with cake tester. Open oven door and remove one at a time. Place on towel on counter and add canning lids and twist closed. Listen for jars to seal. Should last for up to a year. Store as you would regular canned goods. Recipe makes eight pints. This "canned cake" is great to have waiting on a shelf to serve with coffee when unexpected company drops in.
Dissolve yeast in warm water. Mix all ingredients together. Put in greased bowl and cover with wet cloth. Let rise double, about 1 1/2 hours. Knead and form into your favorite shape rolls. Let rise about 1 hour. Bake at 350° until done.
Combine sugar and flour. Stir in 3 tablespoons juice. Add pineapple and cheese. Pour into 1-quart casserole. Combine butter and crackers. Sprinkle over top. Bake at 350° for 20 to 30 minutes.
Heat oven to 350°. Combine all ingredients. Mix well. Drop by teaspoon on lightly greased baking sheet. Bake 8 to 9 minutes until light golden brown. Makes 7 1/2 dozen cookies.
Clean, peel and chunk sweet potatoes. Place potatoes in a large heavy skillet (on stove top). Add 2 cups water, margarine and brown sugar. Bring to boil. Then turn back to simmer for 1 hour until syrup thickens and potatoes are tender. Do not cover while cooking.
Cut steak into thin strips and roll in flour with little salt and pepper added. Brown meat in oil, then add onion and water. Simmer 45 minutes to 1 hour. Add soup and sour cream; stir and then simmer until heated through. Serve over hot cooked noodles. Serves 4.
In a saucepan combine butter, heavy cream and cream cheese. Simmer until all is melted, mix well. Add the parmesan cheese and garlic powder. Simmer at low heat for 15 - 20 minutes. Add salt and pepper, to taste. Let simmer at least 30 - 45 minutes at low heat (the longer the better).
Slice squash in food processor slicing blade. Cover squash and margarine with plastic wrap. Microwave 6 minutes on High. Stop and stir once.
Melt 6 tablespoons of the butter, then combine with bacon, chili sauce, lemon juice, Marsala and Tabasco sauce. Dot each oyster with remainder of butter, then broil until edges begin to scallop. Top oysters with sauce mixture. Sprinkle with Parmesan and continue to broil until mixture begins to bubble and Parmesan browns slightly.
Rice potatoes and add butter, sugar, salt and whipping cream when hot. Add flour when cold just before rolled out. Roll thin and fry on grill or lefse plate.
Fry together hamburger and onion until browned. Stir in 1/4 cup flour. Pour meat into a 6-quart kettle; add remaining ingredients. Bring to a boil. Ready to serve!
Dissolve jello in boiling water and add pineapple and strawberry pie filling. Refrigerate until set. Put the following topping on the congealed jello. Serves 10 to 12.
Trim excess fat from chops and melt in heavy pan until 2 tablespoons collects. Remove rind. Combine flour, salt and pepper. Dredge chops and brown in fat. Place in an 11 x 7-inch baking pan. Combine soup, water, ginger and rosemary in small bowl. Pour over chops. Place 1/2 can of onion rings on top. Cover with foil and bake in a 350° oven for 50 minutes or until tender. Remove cover and place remaining onion rings on top. Bake, uncovered, for 10 minutes more. Serves 6.
Place ingredients in bread machine in order specified by your manufacturer. Use "Manual" setting and let machine knead, raise, and knead the second time. Remove from machine and shape into two long rolls. Place on greased cookie sheet or French bread pan and let rise until double in bulk. (If you're using a cookie sheet, put a long folded piece of foil between the two loaves.)
Whip cream. Add powdered sugar. Mix sour cream and marshmallows. Add cream mixture to sour cream mixture. Drain fruit well on paper towel. Fold in drained pineapple, then cherries and last carefully fold in oranges.
Sprinkle yeast in the fourth cup of warm water and let dissolve; set aside. In a large mixing bowl, combine flour, salt and sugar. Stir in melted shortening, dissolved yeast and milk. Stir until dough is smooth. Cover bowl with damp cloth and let rise to double in bulk. Pull off pieces and roll lightly into balls 1 1/2 inches in diameter. Drop into hot fat a few at a time. Cook 2 to 3 minutes on each side until puffy and browned. Remove with slotted spoon. Drain biscuits on paper towel. Serve immediately with butter and apple butter.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Cream together the margarine, eggs and sugar. Add the almond flavoring and flour. Mix well. Carefully stir in blueberries. Spread batter in the 9 x 13-inch pan. Bake 45 minutes to 1 hour at 350°. While still warm, drizzle with frosting.
Beat steaks until thin. Sprinkle with salt and pepper. Spread mustard on one side (I do not beat meat). Lay a slice of bacon on top of the mustard on each steak. Place a pickle at one end of the steak and roll it. Tie or use pick to keep together. Melt shortening in a roasting pan and brown on all sides of the steak. Add water. Cover and cook in a preheated oven at 325° for 1 hour. Thicken the sauce with flour. Season with salt and pepper.
Salt the chicken parts and fry in butter on all sides in a large skillet or Dutch oven. Add curry and onion 5 minutes before the frying is done and fry to a golden brown. Add the broth; cover and leave to simmer until chicken is cooked. Cook mushrooms no longer than 10 minutes in this mixture. Remove chicken and mushrooms. Add combined flour and milk to liquid to thicken. Add chicken and mushrooms back to sauce. Heat thoroughly and serve over rice.
Cook spaghetti; drain and stir in butter, Parmesan cheese, salt, pepper and egg. Spread in 9 x 13-inch baking dish. Saute beef, onion and green pepper in oil. Drain. Stir in sauce, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti. Top with meat mixture. Bake at 350° for 30 minutes. Sprinkle with Mozzarella and bake 10 minutes more. Let stand 15 minutes. Cut into serving pieces.
Stir all ingredients together and drop into greased muffin tins. Cook at 450° until brown. Makes 18 muffins.
Preheat oven to 350°. Combine all ingredients except candy kisses. Blend at low speed to form a stiff dough. Shape into 1-inch balls. Roll in sugar. Bake 10 minutes. Remove from oven. Press a candy kiss down firmly so cookie cracks.
Heat oven to 375°. Heat oil in large skillet. Cook onions in oil until crisp. Add beans, corn, stewed tomatoes, tomato sauce and chili powder. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, or until thickened. Unroll dough and separate twists; cut each twist into thirds. Pour bean mixture into a 12 x 8-inch baking dish. Place twist pieces on top of hot bean mixture. Bake at 375° for 15 to 20 minutes, or until mixture is bubbly and twist pieces are a golden brown.
Combine sugar and water in a saucepan; stir well. Cook over medium heat, stir constantly, until sugar dissolves. Stir in vanilla and lemon juice. Set mixture aside. Cut shortening into flour until mixture resembles coarse meal; add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Roll dough to a 12 x 9-inch rectangle. Spread blueberries over dough; roll up, jelly roll fashion, beginning with long side. Set aside.
Flavor with vanilla and nutmeg. Beat potatoes and butter together until well blended. Beat sugar and eggs together. Add milk and enough flour to make a soft dough. Cook in hot shortening as you would any other doughnut.
Cut hot dogs into small pieces. Mix all together. Cook in crock-pot for 45 minutes on high, then cook for 5 to 6 hours on low. Stir when necessary.
Mix together the first 4 ingredients, then let the mixture stand while you slice the rest. Mix together all the vegetables, then add the vinegar mixture. Let it stand for 24 hours before serving.
Combine all ingredients in a plastic container with a lid. Shake very well to emulsify. Serve over salad greens or as a dip for crisp vegetables.
Combine first 6 ingredients in a large bowl. Combine corn meal, salt and baking soda. Stir into corn mixture and pour into lightly greased oblong baking dish. Bake at 350° for 50 minutes or until knife comes out clean.
Combine 1/2 cup sugar, 2 tablespoons of flour and salt in double boiler. Stir in mixture of milk and beaten egg yolks. Cook over hot water until mixture thickens and coats spoon, stirring constantly. Stir in vanilla and cool.
*The Tony Chachere's creole seasoning is available at Schnucks and some other stores. Look around seafood or deli area. In a 8 quart stockpot, put the tomatoes, tomato sauce, Ro-Tel tomatoes and chilies, mushrooms, parsley, bay leaves, creole seasoning, Worcestershire sauce, and garlic. Cover and put over low heat to simmer.
Saute onions and garlic in margarine until slightly brown. Add remaining ingredients, except beer. Stir well until blended and then add beer in small amounts, carefully as it will bubble over. Simmer for 20 minutes, stirring occasionally.
Mix flour and sugar. Add a little nutmeg to flour and sugar. Add milk and peaches. Add melted butter. Cook on 350° until brown.
Brown smoked sausage in large pot. Remove and drain. In pot, cook onions, green onion tops, bell pepper, garlic and celery over medium heat until tender.
Cut shortening and lard into flour until coarse like oatmeal. Add baking soda, buttermilk, baking powder and salt. Turn dough on floured board. Break or cut into sphere size shapes. Bake in a 475° oven for 10 to 12 minutes, until golden brown.
Mix well with hands. If tough, put a little warm water in it. Roll in ball or logs, then put 3/4 cup chopped walnuts on aluminum foil and roll ball in walnuts.
Season chops with salt and pepper; brown on both sides in oil in frying pan. Spray baking dish with Pam. Place chops in dish and cover with (uncooked) rice. Blend soup and milk together and pour over rice. Be sure to completely cover rice with soup. Cover baking dish and bake at 350° for 1 hour and 15 minutes. Soup should be absorbed by rice and chops. Serve with salad. Yum! Serves 6 to 8.
Drain canned pineapple. Dip them in brown sugar. Brown them by simmering for about 3 to 5 minutes on each side in hot drippings or butter. You may also dust them with grated cheese and/or a few grains of red pepper and broil or bake them in a moderate oven to melt cheese.
Combine potatoes, celery, onion and eggs in bowl. Combine and mix the remaining ingredients. Add dressing to potato mixture. Mix carefully. Cover and chill before serving.
Melt margarine; add poppy seed, Worcestershire sauce, prepared mustard and onion. Spread on both sides of rolls which have been split in half lengthwise.	Add a layer of ham and top with layer of cheese. Put top of rolls over ham and cheese. Bake until cheese melts (about 10 to 15 minutes).
Saute onion and celery in oleo. Add one quart of water. Chop cabbage, carrots, potatoes, and add to celery and onion mixture. Season to taste with salt, pepper, and garlic powder. When vegetables are done, add soups. Heat and add cheese. Soup is done when cheese melts. Makes a lot!
Spray a 9 x 13-inch baking dish with spray. Place breasts, flesh side down, in dish. Combine remaining ingredients and pour over chicken. Cover snugly with foil, sealing edges. Bake 1 hour and 10 minutes at 350°. During final 10 minutes, remove foil and turn chicken flesh side up. Remove chicken breasts to serving platter. Strain juice and spoon over each breast.
Cream the oleo and sugar thoroughly. Add eggs and beat well. Sift dry ingredients together and add alternately with cream to creamed mixture. Mix thoroughly. Place dough on floured board. Pat and roll to 1/2-inch thickness. Cut into 6 x 1-inch strips. Twist dough and press ends together. Fry a few at a time in deep fryer at 360° until brown. Drain and dust with powdered sugar. Makes 2 dozen.
Cream shortening and sugar. Blend in remaining ingredients, adding bananas and nuts last. Pour mixture into muffin pan sprayed with no-stick. Bake at 350° for about 20 minutes. Use toothpick to test.
Brown ground chuck in a 6-quart Dutch oven or kettle over medium heat about 5 minutes. Stir in remaining ingredients and 4 cups water. Cook over high heat until mixture boils, about 10 minutes. Reduce heat to low. Simmer, uncovered, for 1 hour and 30 minutes, or until lentils are tender, stirring occasionally. Makes about 3 quarts.
Cream sugar, butter and egg. Blend in dry ingredients and vanilla. Chill dough. Roll out and cut with cookie cutters. (Roll out to desired thickness.)
Heat gelatin, sugar and pineapple, stirring all the time. Cool. When cool, add the buttermilk and nuts. Fold in Cool Whip. Pour into a 1 1/2-quart mold or Pyrex dish. Refrigerate. Serves 10.
Melt butter; add wafers. Line bottom of 9 x 15-inch pan.
Beat eggs lightly. Add sugar, juice and rind. Stir in butter. Spread over pecans in unbaked pie shell. Bake about 45 minutes at 350°.
Pop corn. Boil sugar, margarine, syrup and salt for 5 minutes. Remove from heat, add baking soda. Stir over popped corn. Spread in large roasting pan. Place in 200° oven for 1 hour, stirring at 15 minute intervals. Remove from oven; let cool completely. Store in covered container.
Preheat oven to 325°. Pour caramelized sugar into a well buttered 9-inch layer cake pan. Beat egg yolks lightly with sugar, salt and vanilla. Gradually mix in hot milk. Pour into pan. Set in large, shallow pan and pour in hot water to a 1/2-inch depth. Bake uncovered about 1 hour until knife inserted in center comes out clean. Remove from water bath and cool to room temperature. Chill 2 to 3 hours. Dip pan quickly in hot water, then invert on serving dish. Cut into wedges and serve. Contains 270 calories for each 6 servings and 200 calories for each 8 servings.
Mix first 3 ingredients and press in pan and cook for 15 minutes at 350°. Combine cheese and sugar. Add Cool Whip. Spread mixture on cooled crust. Spread chocolate pudding on cream cheese mixture. Spread vanilla pudding on chocolate pudding. Top with Cool Whip (optional).
Cut pastry into eight 4 1/2-inch circles. Spoon 1 1/2 tablespoons apples on one-half of each circle. Moisten edges with water; fold dough over and crimp edges with fork. Place on lightly greased baking sheet and bake at 435° for 13 to 15 minutes. Sprinkle sugar and cinnamon over cooked turnover.
Boil potatoes and drain. Beat cream cheese and sour cream at medium speed until well blended. Add hot potatoes gradually. Beat constantly, until light and fluffy. If too stiff, add a little milk. Season with garlic salt. Spoon potatoes into a 2-quart casserole. Dot with butter and sprinkle with paprika. Bake 1/2 hour at 350°. Can be refrigerated for several days. Reheat at 350° for 1 hour.
Mix wafers and margarine together and pack to form crust in a large glass dish. Cover mixture with bananas. Mix lemon juice and milk; spread over bananas. Drain pineapple and mix with coconut. Spread over ingredients in dish. Top with Cool Whip. Add pecans and garnish with cherries. Put in refrigerator to cool.
Cook and debone chicken; cut up in small pieces and put in casserole dish. Boil broccoli and drain (don't overcook). Add to chicken.
Mix all ingredients together thoroughly and store in container. To make a cup, use 2 to 4 teaspoons in a cup of hot water.
Drain pineapple; mix juice, flour, sugar and butter and cook until mixture coats spoon. Add pineapple, nuts and cheese. Pour into 1 1/2-quart casserole pan. Melt 4 tablespoons butter. Add 1 cup crushed Ritz crackers and 1/4 cup chopped nuts. Bake at 350° for 25 minutes.
Cream butter with sugars. Add egg. Sift flour, soda and salt together; add to butter and sugar mixture. Add a few drops hot water, mix until blended. Add chopped nuts, semi-sweet chocolate chips and vanilla. Drop by half teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 375°. Makes 50 cookies.
Sprinkle salt over cabbage. Let stand 1 hour. Add grated carrot and green pepper.
Melt butter in heavy saucepan on low heat. Add flour and stir until smooth. Add soup and Cheddar cheese. Cook until cheese melts, stirring constantly.
Prepare brownie mix as directed on package. Combine cream cheese and sugar and beat until well blended. Stir in vanilla and egg. Spread half of batter in greased 9 x 13-inch baking dish or pan. Cover with cheese mixture, then spoon on remaining batter. Bake in preheated 350° oven 35 to 40 minutes. Cool in pan, then cut 4 dozen bars.
Melt butter; add sugar, lemon peel, juice, then add the egg. Mix well. Cool until sugar is dissolved and sauce is slightly thickened. Stir. Makes 1 2/3 cups.
Toast pecans with butter and salt. Mix next 6 ingredients and fold in sour cream and 1/2 nuts. Place in baking dish and sprinkle with remaining nuts. Bake at 350° for 20 minutes. Serve in chafing dish with Melba rounds.
Stir-fry hamburger, onion and seasoning (to taste) until browned. Layer in casserole - first the hamburger, then corn, then mashed potatoes as crust. Keep in layers. Do not mix. Cook at 400° for about 20 minutes, until brown on tips of potatoes. This is for 2 people, but you can increase meat and potatoes to serve more people.
Boil turkey necks until done. Skim off fat, if desired. Debone necks and discard bones. Brown flour in a skillet; add stock and stir. Add salt, pepper and turkey meat. Add water if needed.
Cream shortening, sugar; add eggs one at a time. Beat well after each. Add dry ingredients alternately with milk and bananas. Bake at 350 degrees for approximately 65 minutes.
Place on hamburger buns with chilled lettuce leaf. (Add 16 ounces cooked, rinsed and chilled macaroni rings if to be used just for salad and serve on a lettuce leaf.) Serves 50.
Combine meat, juice, onion, seasoning and 6 cups water in kettle. Cover and simmer 2 hours. Cut meat from bones into large cubes. Strain broth and skim off fat. Add meat and vegetables to broth. Cover and simmer 1 hour. Serves 8.
Brown ground beef with onion; drain and layer in casserole. Top with finely chopped spinach. Mix together lightly the tomato juice, basil, oregano, salt, pepper, parsley, mushrooms and cottage cheese. Spread on top of spinach. Top with shredded Mozzarella cheese. Bake at 375° for 20 to 25 minutes. It doesn't look very pretty, but it is delicious!
Peel, wash, and cut potatoes in small chunks. Peel, wash, and slice carrots. Peel, wash, and chop onions. Place in big pot and cover with water. Cook on medium heat for 45 minutes or until vegetables are tender. If using bacon, fry bacon crisp, crumble. Add bacon or ham to soup, along with rest of ingredients. Cook for 20 minutes longer.
In a large pot put broth and chicken. Crumble up saltines in the broth and chicken. Add sweet milk. Add salt and pepper to taste. Good with hot sauce and catsup.
Dissolve jello in boiling water; cool. In large punch bowl combine jello, lemonade, orange juice and cold water. Just before serving, gently stir in ginger ale and frozen strawberries.
Mix all ingredients. Grease and flour a 9 x 13-inch cake pan. Preheat oven to 375° and bake for 30 minutes.
Beat egg yolks; stir in milk, flour, sugar and melted butter or margarine. Beat egg whites until stiff, but not dry. Fold into mixture. Pour from 1/4 cup into greased and preheated griddle or electric skillet (use 380° setting on skillet). Bake until surface is bubbly and edges are dry. Turn and bake on other side. Makes 16 pancakes. Serves 4 to 8 people.
Cream together the butter, sugar and honey. Beat eggs until frothy. Add milk to creamed mixture. Sift together salt and flour. Mix with the rest of the ingredients. Raisins and figs are chopped and lightly floured before adding. Beat a good 5 minutes. Bake in a 9 x 2 x 13-inch pan (greased) in a 375° oven for 30 minutes or until inserted toothpick comes out dry.
Lay pork chops in baking dish. Top each chop with 1 slice of onion, 1 slice of American cheese and 1 teaspoon sour cream. Bake in 350° oven for 45 minutes. Adjust oven accordingly if seems too hot.
Halve any large potato slices. In a 2-quart bowl, toss together the potatoes, carrots, celery, olives and radishes.
Chill all ingredients. Mix juices in punch bowl. Slowly add 7-Up.
Clean the shrimp totally. Saute in butter or margarine. Pour the milk slowly. Add the ketchup to give it color. Add garlic. Cook for no more than 5 minutes. Serve with lemon along with white rice or mashed potatoes and enjoy!
Start in cold oven. Cream butter, Crisco and sugar. Add eggs one at a time, mixing thoroughly. Add flour and milk alternately. Mix well. Add flavorings. Pour in well-greased and floured pan. Bake at 325° for 1 1/2 hours or until cake tests done. Cool in pan for 10 minutes, then turn onto wire rack to completely cool.
Melt butter in hot milk. Add bread crumbs. Add all remaining ingredients (but crumbs and cheese) and place in casserole dish. Sprinkle with bread crumbs and cheese. Bake in 350° oven about 30 minutes or until firm.
Heat cherry and pineapple juice together. Add Jello and dissolve. Beat the cream cheese. Mix together all other ingredients. Pour into mold and chill.