HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs until fluffy. Add oil, sugar, squash and vanilla. Mix, then add flour, baking soda, salt and cinnamon. Mix. Add nuts. Bake at 350° for 1 1/2 hours.
Cut margarine into dry ingredients until crumbly. Stir in cheese and dill. Combine eggs and milk. Add all at once, stirring just until moistened. Divide batter between 2 well-greased loaf pans. Bake in preheated 400° oven for 35 to 40 minutes, until browned and loaves sound hollow when thumped. Good served warm or cool.
Cut rabbit into serving size pieces (parboil wild rabbit); salt and pepper to taste, roll in flour and brown. Pour small amount of water in skillet and steam 15 minutes. Pour sour cream over rabbit; let cook slowly in oven (275°) or on top of stove on low heat until tender. Makes nice brown gravy.
Combine shortening, sugar, egg, honey and flavoring. Add dry ingredients and mix thoroughly. Roll dough into thin coils with your hands. Shape into forms and place onto cookie sheet that has been covered with foil. Crush each color (separately) of the hard candy until finely chopped. We usually put the candy in a towel and hit with a hammer. Place the crushed hard candy into the open spaces in the dough forms.
Cream butter, sugar and egg; add flour and continue mixing. Place peaches in uncooked pie shell, then pour mixture over peaches. Bake 1 hour and 10 minutes at 350°.
Mix in quart jar. Shake well	and store in refrigerator. Garlic button may be dropped in and left for a while if you like garlic flavor.
Mix sherbet and ginger ale together in punch bowl. Serve after mixed thoroughly. Makes 25 to 30 (4-ounce) servings.
Preheat oven to 375 degrees. Blend salad dressing, cake mix and eggs at low speed with electric mixer until moistened. Beat on medium speed 2 minutes. Sir in chocolate candies. (Dough will be stiff.) Drop by rounded teaspoonfuls 2 inches apart, onto greased cookie sheets. Bake 9 to 11 minutes or until almost set.
In a glass dish, soak chicken in soy sauce. Let stand for 10 minutes, drain chicken. Discard remaining soy sauce.
Mix all together. Use 2 teaspoons per cup in hot water. Very good for a cold winter day.
Mix last seven ingredients, pour on beans. Refrigerated several hours, overnight if possible. Serve cold. Can add 1 can of drained corn. Can substitute sweetened powders in place of sugar.
Mix together the flour, sugar, baking soda and salt. Mix pineapple, juice and eggs. Put in buttered oblong dish. Mix brown sugar and nuts and sprinkle on top. Bake at 350° for 30 minutes.
Freeze banana chunks; when frozen, combine in blender with the milk, sweetener and nutmeg. Blend just until mixture is thick and frosty. Serve immediately. Makes 2 servings.
Mash blueberries. Dissolve gelatin in water. Add blueberries, lemon juice and Sucaryl. Heat until berries are cooked. Pour into mold or molds and chill.
Mix all ingredients in casserole, placing some noodles on top and bake for 1 hour at 350°.
Separate eggs. With electric mixer at high speed, beat egg whites until stiff peaks form. Set aside. With electric mixer at medium speed, beat egg yolks until slightly thickened. Gradually add sugar and salt, beating until light and fluffy. At medium speed, add dry ingredients to egg yolk mixture, alternating with buttermilk until thoroughly mixed. With rubber spatula, gently fold egg whites into batter until well combined. Cook in aebelskivers pan.
Preheat oven to 350°. Cook broccoli acccording to package. Layer in a 12 x 18-inch dish. Spread chicken evenly on top. Combine soup with milk and mix until smooth, then pour over chicken. Sprinkle grated cheese and cook for 30 minutes or until cheese begins to brown.
Beat all ingredients together well. Drop small tablespoonfuls on ungreased cookie sheet. Bake at 425° for 8 minutes. Cool on racks.
Preheat oven to 375°. Cook spaghetti. Turn into a 2-quart casserole. Pour cream over spaghetti. Top with half of the cheese slices and set aside.
Grease a Bundt or tube pan. Put nuts in bottom of pan. Place rolls over nuts. Mix all dry ingredients and pour over rolls. Pour melted margarine over rolls. Cover with tea towel and let rise overnight. Do not refrigerate. Bake at 350° for 30 minutes. Turn immediately onto serving plate.
Mix 2 quarts ice cubes with cukes, onion and salt. Let stand 3 hours. Drain thoroughly.
Heat oven to	400°. Heat water and butter to rolling boil. Stir in flour vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth. With a spoon drop in 8 mounds 3-inches apart on ungreased baking sheet. Bake 45 to 50 minutes until golden brown and dry. Allow to cool slowly away from drafts. With sharp knife, cut off tops. Scoop out soft dough inside and discard. Fill and replace tops. Sift powdered sugar over top or put a chocolate glaze on.
Cook tortellini and drain. Let cool. Add remaining ingredients with Italian dressing. Mix well and cover. Refrigerate overnight so all the flavors blend.
Dice the green peppers and celery. Simmer the first 11 ingredients for about an hour. Add the chicken for a half hour. Then for the last 15 minutes, add the mushrooms. Serve over rice. Serves 6.
Mix all ingredients together and beat 5 minutes at medium speed in large mixing bowl. Important that beating time is 5 minutes. Grease and flour 10-inch tube pan. Bake 45 to 55 minutes at 350°. Cool 5 minutes before turning out on wire rack. If desired, sprinkle top with confectioners sugar.
Preheat oven to 350°. Combine first 7 ingredients and blend well. Refrigerate until ready to serve as salsa.
Mix hamburger, onion, bell pepper and seasoning; mix well. Form into balls. Layer in pan; put in oven to cook. When down, pour off grease. Add soup. Use soup cans and add same amount of water. For double batch, use 3 cans. Simmer for 30 minutes, or until done. Serve with potatoes.
Combine egg whites, salt and cream of tartar; beat until foamy. Add sugar, 2 tablespoons at a time, beating after each addition until mixture stands in very stiff peaks. Fold in nuts and vanilla. Spoon into lightly greased 8-inch pie pans and form into a nest-like shell, building up sides. Bake at 300° for 50 minutes. Cool to room temperature.
Reserve several whole strawberries for topping. Slice remaining strawberries. Prepare cake mix using package directions. Slice cake into thirds horizontally. Dissolve gelatin in boiling water in bowl. Add cold water. Chill until partially set. Fold in half the whipped topping gently. Chill until firm. Place bottom third of cake on cake plate. Spread 1/3 of the gelatin mixture over top. Arrange 1/3 of the sliced strawberries on mixture. Repeat layers. Spread remaining whipped topping over top. Garnish with whole strawberries. Yields 12 servings.
Dissolve jello in boiling water. Add mashed apricots and pineapple. Pour into a 9 x 13-inch pan and chill until firm. Combine 1/2 cup each reserved juices and margarine, flour, sugar and egg. Cook until thick and smooth. Cool. Add Cool Whip and spread over jello. Sprinkle with cheese and marshmallows.
Preheat oven to 400°. In a medium size bowl, combine blueberries, water and tapioca; set aside. In another bowl, cream the butter. Add flour and sugar, blending to form crumbs. Spoon the blueberry mixture into a greased 13 x 9 x 2-inch baking pan, then sprinkle the flour and sugar mixture on top. Bake until berries are tender and the top browned, 40 or 45 minutes. Serve immediately with or without cream on top. Makes 4 servings.
Cream butter to soften. Add sugar; beat well. Add eggs, syrup and salt. Stir in pecans. Pour into pie shell. Bake in a 350° oven for 50 minutes, or until knife inserted in middle of pie comes out clean.
First prepare green pepper sauce: Saute green pepper, onions, mushrooms and tomatoes in 1/2 cup butter for 5 minutes. Add Espagnole Sauce and simmer 10 minutes. Salt and pepper steak slices and dredge in flour. Saute in remaining 1/4 cup butter for 2 minutes. Add green pepper sauce and simmer 15 minutes. Add wine and simmer for 3 minutes. Serve piping hot.
Melt oleo in pot, beat well with sugar. Add eggs and vanilla; beat well. Add flour and cocoa, beat well. Add chopped nuts. Put in greased and floured pan (size 11 x 7 x 1 1/2-inch, this is very important). Bake at 350° for 30 minutes. Cool before frosting.
Cook and drain noodles. Dice all vegetables in a bowl. Combine noodles, vegetables, dry Italian dressing and Parmesan cheese. Mix well and then pour Italian dressing over top of salad; mix well. Sprinkle Parmesan cheese, salt and pepper. Let chill several hours and then mix well again prior to serving.
Combine ground beef, bread crumbs, chopped onions, egg, salt, marjoram and thyme. Shape into 24 meatballs. Brown in oil in Dutch oven. Remove meatballs as they brown.
Place oil in heavy iron pot. Saute onion and garlic for 10 minutes over medium heat. Add tomato sauce and seasonings. Cook for 10 minutes more. Add shrimp and cook for a final 10 minutes. Serve over rice.
Brown sausage and hamburger; drain. Add green pepper and onion until tender. Add spaghetti sauce and tomato sauce. Add pepperoni. Mix all together. Top with Mozzarella cheese. Cover with foil. Bake at 350° for 30 minutes.
In frying pan, mix onion, green pepper, ground beef and mushrooms. Cook until ground beef is done. Add remaining ingredients and simmer for 3 hours uncovered.
Bake at 300° for 2 1/2 hours. Bake in a 9 x 13-inch glass pan.
Mix jello with water. Let jello thicken but not set. Mix in sour cream and cranberries. Pour into mold or 8 x 13-inch pan. Chill.
Cream together sugar and butter. Add eggs and beat well. Sift together flour, and salt, set aside. Blend baking soda and applesauce (this may foam up suddenly, use a 1-quart pan). Add applesauce and flour mixture alternately to creamed mixture. Mix well. Add remaining ingredients. Spread into ring pan or loaf pans. Decorate with candied fruits and nuts. Bake at 300° for about 1 hour.
Mix flour and 3/4 cup sugar; add butter, 1 whole egg and 3 egg yolks. Cream together. Add milk and cook until thick. Add vanilla and coconut. Pour into pie shell.
Place ingredients in a crock-pot for 6 hours on low or 4 hours on high. Stir occasionally. Serve hot and enjoy.
Sift flour. Cut in shortening; add sugar. Dissolve yeast in warm water; add to flour mixture. Roll like biscuits. Cut with large cutter and fold over. Let rise after putting into pan until doubled. After rising, bake 10 to 12 minutes at 400°.
Combine the first 5 ingredients and set aside. Combine last 7 ingredients and add to the chicken mix and chill. Serves 8 people.
Combine butter and sugar in a large bowl of mixer and beat until creamy. Beat in eggs and lemon rind. Sift or stir in the flour with baking powder and salt. Add alternately with milk to original mixture. Fold in nuts. Pour batter into well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Remove from pan. Turn right side up on rack to glaze.
Mix together butter, brown sugar and pretzels. Press into 9 x 13 pan. Bake 10 minutes at 350°. Dissolve jello in water. Stir in berries. Chill just until it begins to set. Blend cream cheese, brown sugar and whipped topping. Spread on cooled crust. Pour strawberry jello mixture over cream cheese mixture. Garnish with fresh strawberries and additional Cool Whip.
In a little saucepan, combine milk and cornstarch and stir with wooden spoon until mixture boils. Set aside immediately after it boils and let it cool. In a separate bowl, combine sugar, shortening and margarine. Add milk, cornstarch (slightly warm) and vanilla with electric mixer. Mix until fluffy or until grainy texture is gone. Flavor with orange or whatever flavoring is desired.
Blend eggs and water; set aside. Heat oil in hot wok or large skillet over medium heat. Add green onions; stir-fry for 30 seconds. Add egg mixture; scramble. Stir in rice. Add shrimp and soy sauce; cook, stirring, until thoroughly heated.
Brown ground chuck. Drain and add the onion, green pepper, celery and margarine. Combine beans, brown sugar, Worcestershire sauce and catsup. Mix everything together. Bake at 350° for 45 minutes. Serves 12.
Cream shortening and sugar. Mix in remaining ingredients in order given. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean.
Brown sausage with onion in skillet. Drain well. Cook macaroni and drain. Mix all ingredients together. Put in greased baking dish and bake at 350° until hot. Sprinkle grated cheese on top and return to oven just long enough to melt cheese.
Cream the shortening and sugar. Add well beaten eggs, fruit cocktail, nuts and vanilla. Sift dry ingredients together and add nuts. Mix thoroughly. Drop by teaspoon. Bake at 375° for 12 to 15 minutes.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place on ungreased cookie sheet. Let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425°. Bake 6 to 8 minutes or until golden brown. Makes 9 to 11 buns. (High altitude: let rise 20 minutes. Heat oven to 450°; bake 5 minutes.)
Place pork chips in large dish. Combine 2 tablespoons mustard, 2 tablespoons molasses, 2 tablespoons bourbon, if used, or orange juice, 1/8 teaspoon hot pepper sauce and orange rind. Mix well. Add yams to the chops. Pour mustard mixture over. Cover and marinate at room temperature at least 30 minutes. Remove meat and yams from marinade, scraping off most of it. Grill, covered, over preheated coals or 4-inches from broiler, turning once, about 6 minutes on each side for the meat, 8 to 10 minutes each side for the yams, until cooked through. Pork should be white, but still moist when cut. Yams should be browned and soft.
Mix pudding according to package directions. Let set 5 minutes, then add whipped topping. Layer a 9-inch dish with graham crackers. Pour 1/2 mixture on top of crackers. Make another layer of crackers. Pour remainder of mixture over them. Top with pie filling. Chill.
Cook potatoes and set aside. Pan-fry bacon. Remove bacon and add to bacon grease the flour; blend well. Add chicken broth and vinegar; cook, stirring constantly, until it boils and thickens. Add chopped onion. Turn off heat and add sugar and salt. Cut potatoes and layer with sauce in between. Top with parsley. Can do day before. Reheat at 350° for 30 to 40 minutes.
Heat oil in skillet or wok. Stir-fry chicken for 3 to 5 minutes. Add broccoli, cover tightly and cook over medium heat for 5 to 7 minutes, until broccoli is tender. Stir in teriyaki sauce, water chestnuts, onions and garlic powder. Stir cornstarch into water, then add to broccoli mixture. Cook and stir until sauce is clear and thickened. Sprinkle in peanuts. Remove from heat. Serve with additional teriyaki sauce, if desired. Yield: 4 to 6 servings.
In a mixer bowl, beat together cream cheese, sugar and almond extract until fluffy. Add eggs, one at a time, and beat on low until blended. Pour into ungreased 9-inch pie plate. Bake at 350° for 35 minutes or until set. Stir together the sour cream, 3 tablespoons sugar and vanilla. Carefully spread on "pie." Top with fruit in season or thickened pie filling.
Put frozen bananas, cold water, sweetener and vanilla in blender. Blend on low speed until large pieces are chopped and then blend on high speed for 1 minute or until smooth. Yields generous 32 ounce serving.
Place beef in 3 1/2 to 6 quart slow cooker. Mix dry soup mix and beef broth; pour over beef. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Skim fat from liquid. Remove beef; cut across grain into thin slices. Cut each baguette horizontally in half. Fill baguettes with beef; cut in half. Serve with broth for dipping.
Grease 13 x 9-inch pan. In large bowl, combine cereal, apples and peanuts; mix well. In small saucepan, over low heat, combine caramels and milk, stirring often until caramels are melted and mixture is smooth. Pour caramel mixture over cereal mixture; toss to coat. Press in greased pan. Let stand 1 hour or until firm. Cut into bars.
Cook Rice. In skillet, heat 2 Tbsp. Oil. Stir in Onion, Garlic, Celery, and Carrot; saute until vegetables are tender (5 minutes). Remove pan from heat and stir in the Pecans, Tofu, Tomato Sauce, Brown Rice, Cheddar Cheese, Soy Sauce, Basil, Oregano, and Pepper. When mixture is slightly cooled, stir in the Eggs.
Peel, remove seeds and cut cucumbers into sticks. Mix together the cold water and lime. Pour over cucumbers and let stand for 24 hours. Drain and rinse. Cover again with cold water and let stand 3 or 4 hours. Drain well. Make syrup.
Combine first 6 ingredients in a bowl. Set aside. Cook ground beef until browned. Drain well. Set aside. Pour half of corn meal mixture into a greased 10 1/2-inch cast-iron skillet. Sprinkle evenly with ground beef. Top with cheese, onions and peppers. Pour remaining batter over top. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving. Serves 5 to 6.
In a double boiler or small saucepan, melt oleo or butter and semi-sweet chocolate. In a separate bowl, beat eggs, sugar, flour and vanilla. Add butter and chocolate. Pour into pie plate and sprinkle with chopped walnuts. Bake for 25 minutes at 350°. Chill and serve cold.
Mix ingredients and bake in greased 9 x 12-inch pan for 25 to 30 minutes in 350° oven. Sprinkle with powdered sugar.
Saute onions and green pepper in 2 tablespoons butter. Add remaining ingredients and simmer, covered, 30 minutes or until noodles are tender. Sprinkle Cheddar cheese on top. Replace cover until cheese melts.
Cook noodles; drain. Add cream of mushroom soup. Rinse tuna fish; then add in a large pan. Cook on low until mixed well. Takes 20 minutes to prepare. May change meat to chicken or turkey. Serves 8 or more.
Mix 1 stick melted butter or margarine and vanilla wafer crumbs together. Press in 13 x 9 x 2-inch dish. Mix remaining 2 sticks of margarine, eggs and confectioners sugar together. Mix at high speed of mixer for exactly 15 minutes. Pour over crust. Slice bananas over top. Spread pineapple over that.
Heat oven to 350° (moderate). Melt chocolate and butter together. Mix sugar, eggs, Bisquick and nuts. Spread in greased square pan, 8 x 8 x 2-inch or 9 x 9 x 1 3/4-inch. Bake 30 to 35 minutes. Do not overbake. Makes 16 squares.
Mix all ingredients and chill. Ready to serve in 1 hour. You can use apple pie filling for a change, if desired.
Mix with mixer. Pour in ice cream mixer when mixed together good. Run ice cream mixer until mixer stops or is very stiff. Enjoy!
Prepare stuffing mix according to package. Mix meat with milk and stuffing mix. Shape into meat balls. Place into a 1 1/2 quart casserole. Combine soup, Worcestershire sauce and ketchup. Pour over meat. Bake, uncovered, at 350° for 45 to 50 minutes. Makes 5 servings.
Drain beans. Layer 1 can of beans in a casserole dish. Sprinkle on some croutons and cheese. Then add the second can of beans, next spread soup over top. Poke holes with fork; then add another layer of cheese. Bake in the oven at 350° for 45 minutes or in the microwave for 10 minutes.
Bring rice, salt and water to a boil. Simmer for 20 minutes. Add butter and let cool for 15 minutes. Mix other ingredients with rice and place in a casserole dish. Bake at 375 degrees for 20 to 25 minutes.
Combine all ingredients in a 13 x 9-inch greased casserole dish. Chill 8 to 12 hours. Cook in a 350° oven for 40 minutes.
In large bowl, add drained cocktail, cottage cheese, Cool Whip and a sprinkle of jello, enough to color salad. Mix well. Refrigerate for 30 minutes. Serve.
Dissolve jello in the boiling water, then add all other ingredients. Stir well and pour into a 9 x 13-inch pan. Chill until set. Serves 12.
Mix ingredients together. Chill. Roll into ball, then roll in chopped nuts. Serve chilled with crackers.
Cut garlic clove in half and rub into wooden salad bowl. Break egg yolk into bowl. Add 2 to 3 chopped garlic cloves to yolks. While stirring, add salt and pepper to taste. Keep stirring and add twice as much oil as wine vinegar. Keep stirring and add grated Parmesan cheese to taste. Let sit. Add romaine lettuce when ready to serve. Sprinkle with croutons and more cheese.
Boil chicken breasts. Debone and save 1 cup of broth. Cook spaghetti in remaining broth. In skillet, saute celery and onions in margarine. Add all other ingredients (including chicken, spaghetti and cup broth) except for Cheddar cheese. Put in casserole dish and top with Cheddar cheese. Cook at 375° for about 20 minutes.
Rub this into brisket, put in large roast pan, add 2 cans of consume' soup, cover and cook at 250° 30 min. per lb. or until done. Take out of pan (cool). Slice against grain of meat. Use 2 c. of juices and 1 bottle Masterpiece BBQ sauce and pour over meat.
Cut 2 slashes across each chicken half. Press 1/2 strip bacon in each slash. Cream butter, Worcestershire sauce and chives. Brush over chicken. Bake in 375° oven until brown and completely done. Brush with pan drippings during cooking.
Brown beef, onion and green pepper. Add puree. Cook spaghetti. Add sauce; pour into 2 baking pans. Sprinkle cheese over top. Bake at 325° for 45 minutes.
In a medium bowl, combine cornmeal, flour, salt and pepper. Add okra and toss until well coated. In a 10-inch skillet, heat enough bacon drippings (about 3 tablespoons) to cover bottom of pan. Add some okra and cook, turning frequently until crispy and brown. Drain on paper towels. Keep warm. Repeat, adding more bacon drippings as needed. Makes 6 servings.
Preheat oven to 350°. Mix all ingredients except cheese and pretzels together. Turn into a 13 x 9 baking dish (buttered). Spread cheese and crushed pretzels on top. Bake, uncovered, 35 to 40 minutes, until bubbly throughout. Yields 15 servings.
Combine apples, sugar, cinnamon and water and bring to a boil. Mix flour, salt, baking powder and milk and make small dough balls. Put on apples and cook for 1/2 hour. Serve warm with cream or ice cream.
Cook broccoli and cauliflower until crisp-tender. Drain. Open soup and stir in can until smooth. (Do not add any liquid to soup.) In large casserole dish, layer vegetables, 1/2 can of the soup and 1/2 of the cheese, cut in large chunks. Repeat. Top with Ritz cracker crumbs. Bake 1/2 hour at 350°, then 1/2 hour at 325°.
Use a large iron skillet over slow heat. Dissolve or melt 1 cup sugar. When completely dissolved, add 1/3 of the milk. Stir until the caramel disappears. Add 1 cup sugar. Cook until dissolved. Add 1/3 more milk. Boil. Add last cup of sugar. When boiling good, add last 1/3 of milk. Cook stirring all the time until a little tried in cold water forms a soft ball. Remove from fire. Cool. Stir or beat until shine begins to leave. Add nuts and pour in greased plate.
Dissolve yeast in 1 cup of water. Mix in the rest of the ingredients. Mix into a soft, but not sticky, dough. Cut into 3 pieces; let stand for 15 minutes. Pound each piece 1 minute (mallet), then form into 3 loaves. Put into greased pans. Let stand 35 minutes. Bake at 400° for 30 minutes.
Mix ingredients together, except sausage. Pour half of batter into 8 x 10-inch pan. Spread with browned sausage and then the rest of batter. Bake at 400° for 30 to 40 minutes.
Spread soft cream cheese on dinner size plate until entire surface is evenly covered. Cover cream cheese with cocktail sauce until the entire surface is now red. Drain shrimp well. Add shrimp until the entire surface is covered with shrimp. Chill and serve with crackers.
Mix together. Great on grilled or baked chicken or pork chops and as a dipping sauce at mealtime with the chicken.
Crumble cookies. Mix butter and cream cheese in small bowl. Set aside. In large bowl, mix pudding with milk. Add Cool Whip and cream cheese mixture. Put crumbs on top and bottom. Alternate crumbs and filling.
Whip heavy cream to a stiff froth. Boil milk and sugar. Soak gelatin in water and place in a warm place. Add this to the boiled milk. When slightly cool, add the egg yolks, well beaten. Stir in the fruit and juice of the crushed pineapple and lastly stir in the whipped cream. Place in sherbet glasses in refrigerator.