HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Roll into balls and dip in paste made with powdered sugar and milk. Roll in coconut. Lay on wax paper.
Place meat in a large bowl. Mix cider, sugar, ginger, cinnamon and cloves. Pour over meat. Cover and refrigerate 24 hours. Remove meat from marinade and pat dry with paper towel. Reserve 1 cup marinade. Preheat oven to 325°. Combine 2 tablespoons flour, salt and pepper and dredge meat. Brown the meat in a Dutch oven in the oil. Add 1 cup of the marinade and the onion. Cover and roast 3 to 3 1/2 hours or until tender. Add water to cooking liquid to make 2 cups. Thicken with remaining 2 tablespoons flour. Serves 8.
Saute turkey meat. When partially cooked, add onion. Continue to saute. Then add all remaining ingredients at once with enough water to cook the noodles so your ingredients don't stick to skillet.
Line baking sheets with foil. Wash and remove the stems from the mushrooms. Chop and reserve 1/2 cup of the stems. Brush the caps with the butter and place on the trays. In a medium bowl, combine the Parmesan, mushroom stems, garlic, salt and cream cheese, blending well. Fill the caps with the mixture. Bake in a 350° oven for 15 minutes. These may be frozen; if so, bake 5 minutes after defrosting.
Beat cream cheese until soft. Slowly add milk. Add Cool Whip, lemon juice and vanilla. Mix well. Pour into pie crust. Refrigerate until set. Add cherries on top.
In large bowl stir together all-purpose flour, whole wheat flour, sugar, bran cereal, baking soda, cinnamon and salt. Make a well in the center. In small bowl combine egg, yogurt, milk, and oil. Add mixture all at once to flour mixture. Stir in fruit packages until just moistened. Pour into a greased loaf pan (8 x 4 x 2-inch). Bake at 350° about 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove and cool or serve warm (112 calories per serving).
Heat juice, sugar and softened gelatin. Stir in lemon and cherry juice; cool. Cream the cheese with some of the juice. Mix in whipped cream or Cool Whip and pineapple. Mold in 8 x 8-inch pan.
Preheat oven to 325°. Lightly butter a 13 x 9-inch baking dish. Layer 1/3 of the potato slices in prepared baking dish. Top with 1/3 of the Appenzeller cheese. Sprinkle with salt and pepper to taste. Make 2 more layers of potato slices and Appenzeller cheese. Stir cream and onion together. Pour evenly over layered potatoes and cheese. Combine Parmesan cheese and paprika in a small bowl; sprinkle over casserole. Bake 2 hours until potatoes are tender and liquid is absorbed. Garnish with snipped parsley. Makes 6 servings.
In a large iron skillet, melt the butter. Add a layer of sliced potatoes, onions and pepper. Salt and pepper to taste. Repeat layers until all vegetables are in the skillet. Add water. Cover and cook over medium heat for 35 min. To serve, drain off any liquid left. Turn out onto platter and garnish with paprika, if desired. Yield: 8 servings.
Mix mashed potatoes with butter, milk, eggs, salt, pepper, ham, diced cheese and parsley. Butter a medium roasting pan and pour mixture in. Top with grated cheese and parsley. Bake about 1/2 hour or until lightly brown on top.
Cook apples, add sugar and spices to apples. While they are hot, roll biscuits out flat and put in 1 tablespoon of apples. Fold over and press side down. Fry in hot shortening on one side and turn over; do the other side until brown.
Mix juice from pineapple, sugar and orange juice. Let sit in refrigerator for several hours. Add to ingredients and let sit.
Brown hamburger; salt as desired. Add beans, soup and tomatoes. Simmer together while hot through and through. Serve with crackers or spoon on thin corn bread and serve.
Mix flour, pudding, egg, butter and milk together. Spread in a greased glass dish. Add peaches. In another bowl, mix sugar, cream cheese and 3 tablespoons of peach juice. Spread on top and sprinkle with cinnamon. Bake 30 minutes at 350°.
Mix seasonings with melted margarine. Pour over dry ingredients. Mix well. Put in shallow pan and bake slowly at 200° or 250° for 1 hour. Stir every 15 minutes.
Mix flour, sugar and grated mild cheese. Layer all ingredients in order. Bake 20 minutes at 350°.
Cream sugar and shortening; add beaten eggs and sour milk. Add salt and soda. Gradually add flour to form stiff dough. Roll out dough and cut with large round or shaped cutter. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Mix all ingredients together in a covered skillet. Put lid on skillet and bake at 325° for 70 minutes. Do not open during cooking. I use a cast-iron chicken frying skillet with lid.
Put chops in bottom of baking dish. Place rice over them. Slice onion and green peppers over rice. Pour hot water and tomatoes over this and add salt and pepper. Cover and bake 1 hour until rice is cooked and chops are tender.
Mix cornflakes with melted margarine, brown sugar and pecans. Top casserole. Bake at 350° for 45 minutes or until done.
Place meatballs into casserole dish; pour blended sauce over meatballs. Bake in 350° oven for 30 to 40 minutes.
Tear up spinach. Add onions, carrots, radishes and red cabbage. Place oranges on top, then sprinkle on toasted almonds.
Dissolve gelatin in 1 cup boiling water. Add lemon juice; chill until set. Beat until light and fluffy. Add cottage cheese, whipped cream, pineapple and strawberries. Pour into a mold and chill until firm.
Mix all ingredients and put in square baking dish. Bake at 350° for 30 minutes.
Pare eggplant and slice 1/8-inch thick. Spread 2 tablespoons tomato sauce in bottom of 2-quart casserole. Layer half of eggplant, 1 can tomato sauce, half of the oregano, and half of the sharp cheese. Repeat layers. Cover. Microwave on Medium-high 19 to 23 minutes. Add Mozzarella cheese. Microwave on High 1 to 2 minutes until cheese has melted.
Make strawberry Jell-O with 1 1/4 cups hot water; add frozen strawberries. Hot Jell-O will melt berries. Whip one box whipping cream and fold into Jell-O and berry mixture. Let stand while you break up sponge cake in chunks in cake pan, then pour strawberries evenly over cake pieces. Refrigerate; let set and serve.
Wash potatoes and cut them the long way so that you end up with the biggest surface cut open. Mix sesame or caraway and salt in a deep dish and dip the open surface into it until it is well covered. Transfer the potatoes onto a cookie sheet with the covered side right on the sheet. Apply a fair amount of olive oil with a brush on the potato skin. Bake in the oven at 450° for 30 minutes or a little more until done (it depends on the size of the potatoes).
Cream shortening and sugar; add flavoring and eggs. Sift together flour, spices, salt and baking powder. Add alternately to first mixture with pumpkin. Add nuts last. Drop by teaspoon on greased baking sheet. Bake in a 350° oven for 15 to 20 minutes. Cool on rack and ice with lemon or orange flavoring if desired.
Combine all ingredients in electric mixer bowl. Blend at low speed, then beat at high speed until smooth. Scrape sides of bowl often.
Combine and spread on bread squares or party rye bread. Bread can also be cut in rounds. Broil until lightly browned.
Add milk to all ingredients (don't make batter too thin). Drop by teaspoons and fry in lots of Crisco.
Cook and stir ground beef and onion in a large pan until beef is brown. Drain. Add sauce mix, water, seasonings and tomatoes. Heat to boiling. Simmer 10 minutes. Add macaroni and vegetables. Cover and cook until macaroni is tender, 15 minutes longer
Peel potatoes; let stand in cold water while peeling rest. Grate potatoes using fine grating side. Put potatoes in kitchen towel and wring out all surplus water. Add egg yolks, baking powder, salt and flour. Mix thoroughly. Fold in stiff beaten egg whites. Use large spoon to pour onto hot greased griddle (should have about 1/8 inch oil in pan). Cook until light golden brown on both sides. Serve immediately; top with sour cream or applesauce. Serves 4.
Combine pepper, garlic, 1 teaspoon oregano, vinegar and 1 teaspoon oil. Coat cutlets with mixture. Dip cutlets in beaten egg whites. Dip in bread crumbs in a second bowl and chill for 20 minutes. Heat remaining oil in skillet and saute cutlets on both sides over moderate heat for 10 minutes in the frying pan with oil left in pan. Add 1/2 teaspoon oregano and tomatoes and stir. Pour tomato onion sauce over cutlets. Top with Mozzarella slices and grated Parmesan. Bake at 350° for 30 minutes.
Cream the margarine and sugar. Sift together the flour, salt and baking powder. Add to creamed mixture. Add vanilla and pecans. Roll into 1/2-inch balls and place on cookie sheets. Bake at 350° for 10 to 12 minutes. When golden, remove from cookie sheet. Roll in powdered sugar and allow to cool. Yields an average of 4 dozen, quarter-size balled cookies.
Melt 1 1/2 sticks margarine with peanut butter. Stir in cracker crumbs and powdered sugar. Mixture will be very thick. Spread into a 9 x 13-inch pan and press smooth. Melt chocolate chips and 1 stick margarine; pour over. Refrigerate.
Beat egg whites until stiff. Alternate adding sugar and strawberries and beat about 15 minutes. Add vanilla, lemon juice and fold in whipped cream. Place in three pie shells. Place in freezer. Keep frozen until ready to use.
Put zucchini in heavy pan over low heat. Add no water. Bring to a boil on low heat and boil 6 minutes. Stir and watch carefully. Add sugar, lemon juice and pineapple. Return to stove and boil additional 6 minutes. Stir in jello and Sure-Jell. Pour in jars and seal.
Cook rice per package directions for 4 cups. Add butter to rice and 2 eggs, salt and grated cheese; stir well. In baking pan, rub with soft butter. Put a layer of tomato sauce, then rice. Continue until all rice is in pan. Spread tomato sauce on top, then some grated cheese. Bake in a 350° oven until cheese is slightly browned.
Cook yams; mash and add a dash of salt. Spread in layers in casserole: mashed yams, marshmallows, chopped nuts, dot of butter and a small amount of brown sugar. Cover top sparingly with brown sugar; place walnut halves on top. Bake at 325° for 1 hour. Serves 4.
Mix margarine, sugar and flour. With mixer set at low setting, blend in eggs, milk, vanilla and coconut. Pour into greased and floured 9-inch pie pan. Bake 30 to 40 minutes at 375°.
Cook pie crust and cool. Slice strawberries. Put in pie crust. Cook sugar, cornstarch, jello and Seven-Up until thick to make a filling; cool. Pour over strawberries; top with Cool Whip and serve to mothers.
Cook potatoes until tender; drain well, peel and cube. Add celery, onions and sweet pickles. Combine salad dressing, sugar, celery seed, vinegar, mustard and salt. Add mixture to potatoes and toss lightly to coat potatoes. Carefully add chopped eggs. Cover and chill. Serves 8.
Have cheeses at room temperature. Into a large bowl, blend by hand the cheeses, garlic and pecans. Form into long rolls. On wax paper, sprinkle the crushed peppers and roll the cheese rolls in the peppers. Enclose in the wrap, then fold and freeze. (The chili peppers can be put into a blender and pulverized; they blend into the cheese better.)
Coat 9-inch pie plate with margarine. Mix hash and 1 beaten egg. Press into plate to form the crust. Bake at 350° for 10 minutes. Saute onions in 3 tablespoons margarine. Layer cheese, sauteed onions and Veg-All on crust. Beat together remaining eggs, evaporated milk and flour. Pour over mixture in crust. Bake at 350° for 30 to 40 minutes, until filling is set. Let stand for 10 minutes before serving. Makes 6 servings.
Sift flour, baking powder and spices together 3 times. Cream shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which are greased, lined with heavy paper and greased again. Bake in oven at 250°.
Mix first 6 ingredients and pour 1/2 melted butter into potato mixture. Pour other half butter over Ritz crackers. Put mixture into greased casserole dish (9 x 13-inch). Cover with crushed cracker mixture. Bake at 325° until bubbly and brown, approximately 25 to 30 minutes.
Combine all ingredients in a saucepan. Let stand 5 minutes. Bring to a boil, stirring often. Reduce heat and simmer until apples are tender, about 12 minutes. Serve warm with a sprinkle of nutmeg and a scoop of ice cream. Also delicious served cold. Yield: 8 servings.
Saute onions until soft. Put into large pot of water. Add soup powder, tamari sauce and Parmesan cheese. Simmer for 2 hours. Serve with toasted bread in a bowl and melted Mozzarella on top of soup.
Heat butter, olive oil and sage leaves in a large skillet over medium heat until browned, about 5 minutes. Stir in zucchini, salt and pepper. Cook, stirring, until tender, about 5 to 7 minutes.
Mash potatoes; add shortening, sugar, salt and eggs. Cream well. Dissolve yeast in lukewarm water; add to lukewarm milk, then add to potato mixture. Add sifted flour to make a stiff dough. Toss on board (floured board) and knead well. Put into large bowl and let rise until double in bulk. Knead slightly. Place in casserole and rub with butter. Cover tightly and place in refrigerator until ready to bake. About one hour before baking time, pinch off dough; shape into rolls as desired. Cover and let rise until light. Bake at 400° for 15 to 20 minutes.
In iron skillet, brown sausage quickly. Saute onion and pepper. Add corn. Stir well. Simmer 15 minutes.
In a large bowl, combine mayonnaise, vinegar, mustard, sugar, salt and pepper. Add macaroni, celery, green pepper and onion. Toss to coat well. Cover and chill. Makes 5 cups.
Melt chocolate chips over boiling water. Mix together the melted butter, graham crackers, powdered sugar and peanut butter. Put all but chocolate into 9 x 13 pan and pat down. Spread melted chocolate chips evenly over all. Chill and cut into squares.
Melt almond bark in a double boiler. Add 2 tablespoons cooking oil. Then add marshmallows, pecans, salt and almond extract. Drop by spoonfuls on wax paper and cool.
Heat together sugar, vinegar, cinnamon, ginger, pickling spices and water. Add pears to the syrup along with 2 slices of lemon. Cook pears until tender when pierced with a toothpick. Remove from heat and let stand overnight.
In a 13 x 9-inch pan, melt 1 stick of butter, then add peaches. Pour mixture of flour, sugar and milk into pan. Cook at 350° until golden brown. Batter will cook up and over peaches.
Add sugar, salt and Crisco to boiling water (1 1/2 cups). Cool 1/2 cup water until lukewarm. Add yeast. Add 1 teaspoon sugar to yeast mixture. Stir when dissolved. Add to well beaten eggs, then mix the two parts together. Add flour, one cup at a time. Beat well. Let rise 2 hours or overnight in refrigerator. Punch down and let rise again. Shape rolls. Place in baking pan. Let rise. Bake 15 to 20 minutes in a 450° oven.
Boil noodles as per the instructions on the package. Brown ground beef. (I usually sprinkle a little seasoning salt on the ground beef.) Drain all the fat off the ground beef. Mix the corn (drained), noodles, ground beef, Ro-Tel, cream of celery and mushroom soups in a big mixing bowl. Melt the Cheez Whiz in the microwave; pour into the mixture. Mix all these ingredients. Spoon into a 13 x 9-inch glass baking dish. Place cheese slices on the top and bake at 350° for 45 minutes (times may vary).
Mix all ingredients as for pie crust. Place 1/2 of mixture into well-greased 13 x 9 x 2-inch pan. Press firmly. Cover with pie filling. Cover with remaining crumb mixture. Press lightly. Bake at 350° for 25 minutes. When done, cool and cut into squares.
Sift flour and cornstarch. Cream butter and sugar. Combine the two mixtures. Drop onto cookie sheets. Bake at 350° for 10 to 12 minutes. Frost with Lemon Frosting while still slightly warm. Yield about 4 dozen cookies.
Melt together first 3 ingredients. Add remaining ingredients. Press into 8 x 8-inch lightly greased pan. Refrigerate. This can be doubled for 9 x 13-inch pan.
Cream sugars and shortening. Add eggs and continue beating. Sift dry ingredients and add to creamed mixture. Add vanilla, nuts and dates. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° for 8 to 10 minutes until golden brown. Do not overbake. Makes 6 to 8 dozen.
Beat together cream cheese and sugar. Add cherry juice; mix until smooth. Fold in whipped Cool Whip. Add pecans. Chill 30 minutes. Spread between layers and on top of cake. Top with pie filling. Lightly cover with waxed paper. Refrigerate before serving. Can be made up 1 day in advance.
Flake the crabmeat in a large mixing bowl and douse with juice of one (1) lime. Add avocados, onions and peppers. Stir gently. Season with ground pepper and juice from the second lime. Cover and refrigerate. Serve from your prettiest bowl surrounded by pita bread, triangles, party crackers, endive spears and remaining two (2) limes sliced. Serve with cocktail sauce.
Cut onions into thin wedges. Heat butter in large skillet over medium heat. Add onions; saute until browned, 10 to 15 minutes. Sprinkle with sugar. Stir in vinegar, salt and pepper. Remove relish to serving bowl. Wipe skillet clean with paper toweling. Heat oil in skillet over medium-high heat. Add steaks in single layer; cook 1 minute each side or until cooked through. Serve with relish.
Cook noodles and drain. Make cream sauce (make a little more than called for). Add ham and cheese; then add noodles. Pour into a greased casserole. Bake at 350° for 30 minutes.
Mix everything, except crumbs and cheese together. Sprinkle with crumbs and cheese. Bake at 350° for 30 minutes. Serves 6.
Sprinkle meat squares with salt, pepper and flour. Brown with onions in the oil. Add water to cover; simmer for 1 hour or until tender. Add the vegetables; cook until tender. Season with salt and pepper and parsley. Serves 4.
Combine first 3 ingredients with mixer. Spread in bottom of buttered 9 x 13-inch pan. Combine remaining ingredients and pour on top of first layer. Bake at 350° for 50 to 60 minutes.
Heat the milk, soup and tomatoes over medium heat, stirring occasionally, until boiling. Add turkey, along with salt and pepper to taste. Continue heating for several minutes on low heat. In a 9 x 13-inch baking dish, pour sauce over cooked noodles. Top with Parmesan cheese or bread crumbs; bake at 350° for approximately 15 minutes. Serves 4 to 6 people.
Mix the first 4 ingredients. Add bananas and flour and soda sifted together. Bake at 350° for 1 hour.
Cream together: margarine, sugars and oil. Add eggs and vanilla and beat well so oil won't separate. Add flour mixed with salt, soda and cream of tartar and mix well. Stir in cereals, coconut and nuts. Drop by teaspoons onto ungreased cookie sheets. Flatten slightly. Bake on lower shelf at 350° for 5 to 6 minutes. Move pan to shelf at middle of oven and finish baking until lightly browned another 5 minutes or so. Makes 10 dozen cookies.
Layer or mix together and bake at 400° until bubbly. Add onion rings on top last 10 minutes. Makes 8 to 10 servings.
Marinate chicken in beaten egg yolks overnight if possible. Dredge chicken in bread crumbs and brown in butter in hot skillet. Place browned chicken in baking dish and pour chicken broth over all. Top with shredded Muenster cheese. Bake at 350° for at least 30 minutes or until cheese melts and browns slightly.
Pour water and vinegar in 10 gallon pot with platform (wood or stainless steel) for bottom of pot, making sure liquid is not over platform. Place a layer of crabs, using tongs, on platform. Sprinkle generously with seafood seasoning and salt. Continue to layer crabs until all are in pot. Place a very damp cloth over pot. Cover with lid. Place pot on low to medium heat and steam 45 minutes to 1 hour or until crabs are an orange-red color. Serve with ice cold beer.
Preheat oven to 350°. Melt margarine in bowl (microwaving is easiest). Add eggs, sugar and vanilla and cream together. Add flour to mixture a little at a time and stir in until moist. Spoon onto ungreased cookie sheet. Bake approximately 10-12 minutes or until edges start to brown. If desired add more flour to use cookie cutters or cookie press.
*Use floweret part. Cut some, if desired. Cut/slice thin the top stem that is tender.
Combine dry ingredients; beat eggs and add strawberries and oil. Fold into dry ingredients. Spray 4 small loaf pans with Pam. Divide dough equally and smooth hollow into top. Bake 1 hour at 300°. Bread may be frozen.
Dip the chicken strips into the flour until covered, then transfer them into the egg mixture. Again making sure the strips are covered, transfer them into the bread crumbs. Continue these steps until all chicken strips are done. Fry the chicken until golden brown. Serves 4 people.
Mix sugar, peanut butter, margarine and vanilla in large bowl. Make into small balls. Insert toothpicks in top of balls and place on cookie sheet. Chill for 2 hours. Mix chocolate and wax and melt together slowly. Dip chilled peanut butter balls in melted chocolate, leaving tiny spot at the top of each ball uncovered with chocolate mixture to give "buckeye" effect.
Cook broccoli; place in greased casserole dish. Mix all other ingredients (except dressing and margarine) together and pour over broccoli. Cover with dressing then dribble margarine over top. Bake at 350° for 30 to 40 minutes. Cover for first half of baking time, then uncover for remaining time to brown.
Saute onion in butter. Add chicken, tomatoes and soups. Cook until mixture bubbles. Grease long casserole dish. Layer chips and chicken mixture, ending with chips. Sprinkle with grated cheese. Bake at 325° until cheese melts.
Layer Tater Tots, meat, cheese and onion in a 9 x 15-inch pan. Mix eggs, seasonings and milk. Pour over ingredients in pan. Bake at 350° for 1 hour. Serves 10 to 12.
Cook to soft ball stage the sugar, milk, butter and salt. Stir until melted chocolate chips. Beat quickly; turn off heat. Stir in marshmallow, nuts and vanilla. Beat again; pour in well greased pan.
Boil brown sugar, nuts and oleo together for 2 minutes. Line cookie sheet with graham crackers. Cover with boiled ingredients and bake at 350° for 10 to 12 minutes.
Boil noodles; cool with cool water and drain well. Add remaining ingredients. Mix with good Italian dressing.
Cut all the vegetables into small pieces. Mix salt, sugar, vinegar and mayonnaise. Mix all the dressing with the vegetables at least 24 hours in advance of serving.
Melt butter. Mix other ingredients. Pour into unbaked pie shell. Bake at 350° for 55 minutes.
Season roast with salt and pepper. Melt fat in a heavy pan; add roast and brown slowly on all sides. Add garlic and celery. Add water to vinegar, catsup and Worcestershire sauce to make 1 cup liquid. Pour over roast. Cover and bake slowly for 3 hours or until tender. Remove roast; add flour and water paste to pan liquid to make delicious gravy.
Melt butter; add sugar and beaten eggs. Add flour which has been sifted with soda and cream of tartar. Add nuts and shape into rolls; let stand overnight in refrigerator. Slice thin and bake in moderate oven, 350° until brown. Dough keeps well; it can be frozen and used several days later. (This was one of our girl's favorite cookies.)
Mix well the flour, shortening and salt. Beat egg, vinegar and water together; add to flour and beat until smooth. Roll between wax paper. This makes enough for 2 pies or 4 custards.
Mix yellow cake as directed. Bake in a 13 x 9 x 2-inch sheet pan. Let cool.
Mix the gelatin with 1 pint boiling water in a large bowl. Let sit in refrigerator until slightly thickened. Then beat in the condensed milk and mayonnaise. Stir in crushed pineapple, including juice, and nuts. Leave in the bowl or pour into individual molds and let stand in the refrigerator until jelled. Serves 8.
Preheat gas grill to medium heat. Wash and dry fish. Combine ingredients and brush fish with mixture. Cook fish on greased grill only until very light brown (5 to 8 minutes). Brush fish with butter mixture and turn carefully. Cook fish until flesh flakes when tested with a fork.
Mix all ingredients except chicken. Pour mixture over chicken wings in a large bowl or casserole. Cover. Refrigerate several hours or overnight. Place on a rack over shallow pan, basting often. Bake 30 minutes at 400° or until golden brown. (These do not have to be turned.)