HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs; add sugar. Beat until fluffy. Sift flour, salt and baking powder together and add to mixture. Add vanilla. Beat slightly. Pour in greased 9 x 13-inch pan. Bake in a 350° oven for 30 minutes. Take out of oven and spread with topping.
Add when mixture is cool, the cream cheese, confectioners sugar and 1/2 of the Cool Whip. Then add pudding mixture and cover with remaining Cool Whip. Sprinkle with nuts and refrigerate.
In a bowl, combine flour and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out 1/2 to fit 9 or 10-inch pie plate. Transfer to pie plate. Trim even with edges. Fill with desired filling. Roll out second 1/2 and place over filling. Cut slits in top of pastry. Trim to an inch past edge of pie plate. Fold over bottom crust. Flute edges. Bake in oven according to your recipe directions.
Bring sugar, cocoa, milk and oil to a boil and boil for 2 minutes. Add remaining ingredients and drop by spoonful onto waxed paper and allow to cool.
Cream butter and 2 cups of confectioners sugar. Beat in vanilla and salt. Gradually stir in flour until well blended. Stir in chocolate chips. Dough will be stiff. Shape into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Flatten with a fork to 1 1/2-inch rounds. Bake at 350° for 15 minutes or until lightly golden. Remove to rack. While cookies are still warm, roll tops in remaining 3 tablespoons of confectioners sugar. Cool. Makes about 90.
Stir together in a saucepan the sugar, salt, butter and evaporated milk. Boil 6 minutes. Place semi-sweet bits, sweet chocolate and marshmallow cream in a large bowl. Pour boiling syrup over chocolate mixture; stir until all chocolate is melted. Stir in nuts. Pour into a greased 12 x 8 x 2-inch pan; let stand a few hours before cutting into squares. Store in a tin box.
Mix margarine and graham cracker crumbs; pat into 9 x 13-inch pan and bake 15 minutes at 325°.
Pat crescent rolls in bottom of baking pan and bake as directed. Chop vegetables. Mix sour cream, mayo, salad dressing mix together in a bowl and spread over baked crescent rolls. Spread vegetables on top, and cheese on top of vegetables. Bake for 5 minutes until cheese in melted. Cut into squares and serve.
Make 4 skillet-size pans cornbread. Saute onions, celery, and bell pepper in margarine. Add cream of chicken soup, red pepper, bouillon cubes (dissolved in liquid), chicken or turkey broth, and boiled eggs together. While mixture is hot, add to crumbled cornbread; mix well. Add green onion tops. Pour into a large baking dish; bake about 40 minutes at 350° or until top gets crusty. Serves 20 to 25 people.
Preheat oven to 350°. Grease 9 x 9 x 2-inch baking pan. In large bowl combine flour, sugar, ginger, cinnamon, baking soda, baking powder, cloves and salt. Stir in Country Crock, water and molasses until well blended. Pour into pan. Bake 40 to 50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. Serve warm with Lemon Sauce. Makes 9 to 12 servings.
Combine flour, 3/4 cup sugar and 2 tablespoons of cocoa. Stir in milk, margarine and vanilla. Pour batter into 9-inch square pan.
In large bowl, combine cucumbers, onion and salt. Let set for 2 hours in refrigerator. Pour off water. Combine vinegar with sugar and both seeds in pan and bring to boil. Boil 1 minute. Remove from heat and cool. When cool, drain cucumbers. Add onion mixture. Pour syrup over. Refrigerate covered 2 to 3 days. Stir once or twice. Last day, drain slightly and put in Ziploc bags in freezer.
Mix dressing and soy sauce. Place turkey in plastic bag. Pour sauce over turkey and marinate in refrigerator overnight. Remove turkey from plastic bag, saving liquid. Place turkey in roasting bag. Turn grill on low on one side. Do not turn other side of grill on. Place turkey on cold side of grill. Grill for 5 to 6 hours or 25 minutes per lb.
Press crescent roll dough into ungreased 12 x 24-inch pan, forming a rectangle. Seal the perforations and form a 1 inch crust on sides. Bake as directed and cool completely.
Put eggs in a large, heavy pot. Let come to a rolling boil. Cover pot and boil 2 or 3 minutes. Turn off fire. Let sit until cool. This makes the eggs peel like a dream. Cut peeled eggs in half and remove yolks. Add to the yolks the bacon, pickles and salt and pepper to taste. Add mayonnaise to the proper consistency. Garnish with sliced stuffed olives, caviar or pearl onions.
Cream sugars and margarine. Add egg and vanilla. Mix in flour, soda and salt. Then add oats, chips and pecans.
Put asparagus, eggs and sauce in baking dish in layers. Top with cheese, bread crumbs and dots of butter. Bake at 350° for 20 minutes.
Sift flour, soda and salt together; set aside. Beat together sugar and margarine. Add 2 eggs. Add flour mixture alternately with banana and milk. Mix well after each addition. Turn into greased loaf pan and bake in 350° oven for 60 minutes.
Boil white sugar, milk and oleo for 4 minutes. Have ready the crackers and butterscotch bits. Add nuts. Beat well and pour into buttered pan.
Dissolve jello with 2 cups boiling water. Stir in orange sherbet until melted and mix well. Add oranges and pineapple. Chill until slightly set. Whip cream and stir into jello mixture. Pour into jello mold. Set.
Mix together ingredients for bottom. Press small amount of mixture (1/2) in bottom of well-greased muffin pans (mixture will raise when baked). Bake at 350° for 10 to 12 minutes. Let cool. Remove from pans.
Mix dry taco mix, sour cream and cream cheese together. Spread in 9-inch pie plate or 9 x 13-inch pan. Spread jar of salsa evenly over top. Add lettuce, tomatoes, olives and shredded cheese. Refrigerate until good and cold. Serve with taco chips.
Sift together dry ingredients into mixing bowl. Add vanilla, vinegar, oil and cold water. Pour batter into a 9-inch square pan. Bake at 350° for 30 minutes.
Combine sugar, cornstarch, orange peel, spice and salt in a small bowl. Set aside. Place apple slices in unbaked pie shell. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water; cover with top crust. Flute edge with fingers or fork. Cut slits or design in top crust for escape of steam. Bake in preheated 400° oven for 40 to 45 minutes.
Melt chocolate chips and peanut butter. Pour half of powdered sugar in bag. Mix melted chocolate chips and peanut butter with cereal. Pour in bag. Top with remaining sugar. Shake and serve.
Remove sausage from casings and break into pieces. Saute onion in oil and add sausage. Fry until tender and browned. Add remainder of ingredients and cook until vegetables are tender. Serve with rolls and butter.
Cook chicken in water until done. Set resulting chicken broth aside; bone chicken when cool. In the 2-quart pot, brown sausage (sliced) in oil. Set sausage aside. Add flour to oil, stirring, over low heat until dark golden brown. Stir in ham, green pepper, celery and onions. Cook over low heat, stirring, until vegetables soften. Add the reserved broth, stirring until smooth; add the seasoning. Add the chicken and sausage. Simmer, stirring occasionally. Before serving, stir in green onions. Serve over rice in bowls.
Chill milk overnight; dissolve Jell-O in hot water. Add 1/2 cup sugar and lemon or lime juice. Let stand until syrupy. Whip milk until stiff. Add remaining 1/2 cup sugar; fold in Jell-O mixture. When mixture has thickened, pour in graham cracker crust.
Melt sugar in hot water. Heat but do not boil. Add jello and Kool-Aid. Cool. Add orange juice, lemonade, pineapple juice and apple juice.
Mix all ingredients and cook about 1 1/2 hours. Put in jars and seal.
Wash pork chops and place in shallow pan. Sprinkle lightly with salt and pepper. Place onions on top of pork chops, then place tomato slices on top of onions. Add enough water to cover bottom of pan. Place in oven and bake at 350° for 1 hour.
Mix dry ingredients and butter (or bacon fat) until crumbly. Add beaten egg and enough buttermilk to make gooey biscuit dough. Pat 1/2-inch thick on well floured board; cut with knife or biscuit cutter. Cook on low on heated griddle; turn when slightly browned. Or bake on cookie sheet at 350° until light brown. Clean pan between bakings.
Cream sugar and butter. Mix baking powder and crushed vanilla wafers. Add vanilla wafer mixture to creamed butter and sugar. Add a little at a time. Also, add one egg at a time, beating after each egg. Add pecans and coconut. Bake in greased tube pan for 1 hour and 20 minutes. Serve.
Combine cinnamon and sugar; cut biscuits into fourths and roll in cinnamon mixture. Press biscuits into ungreased 13 x 9-inch baking dish. Melt butter; add brown sugar. Pour over biscuits. Bake at 400° for 15 minutes.
Unroll dough and press over bottom and side of 12-inch pizza pan to make crust. Sprinkle sausage, potatoes and cheese over dough. Mix eggs, milk, salt and pepper in bowl. Beat with fork until mixed up. Pour over pizza dough very carefully. Bake at 375° for 30 minutes.
Bring the sugar, margarine, milk and cocoa to a boil; do not overcook. Remove and add the vanilla, peanut butter and oatmeal. Stir 4 minutes and drop by spoonful on cookie sheet to cool.
Drop raisins in boiling water for 1 minute to soften, then cool. Cut all stems off heads of broccoli. Combine celery and raw broccoli flowerets with mayonnaise, vinegar, sugar, pecans, Parmesan cheese, onion, raisins and bacon pieces. Mix well and chill before serving.
Mix all ingredients together. Slice French bread and spread on generously. Toast. Can be frozen.
Melt margarine in casserole dish. Layer corn in bottom of dish. Mix other ingredients and spread over corn. Crumble 1 stack of Ritz crackers and mix with 1 stick of melted margarine and put on top. Bake at 350° for 25 or 30 minutes.
Mix all ingredients together well. Shape into walnut-sized balls and bake at 350° for 20 minutes. Can be made ahead and frozen. Just thaw and warm to serve.
Cut potatoes in small chunks; dice eggs. Mix with remaining ingredients very well. Season to taste with black pepper and Accent, garlic powder or garlic salt. Garnish with sprigs of parsley and sliced boiled egg. Sprinkle with paprika. Refrigerate.
Heat oven to 375°. Prepare pie crust. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in black walnuts. Pour into unbaked pie shell. Bake 40 to 50 minutes or until inserted knife comes out clean.
Cook spinach and drain well. Combine all ingredients. Chill. Roll into balls (walnut size). Freeze. While still frozen, place on cookie sheet and bake at 350° for 15 minutes. Makes about 75.
Cook first three ingredients until thick and brown. The browner it is cooked, the more butterscotch taste it has. Mix last three ingredients together; mix well. Stir into first mixture stirring constantly. Cook until thick. Slightly cool and pour into baked pie crust.
Brown meat and seasoning in skillet. Drain grease from meat. Add onions, sweet relish, prepared mustard and mayonnaise. Remove from heat immediately and serve on hamburger buns.
Mix all together; do not beat. Bake at 350° for 45 minutes. Makes one 9-inch pie.
Crumble the cookies in a food chopper or blender. Melt the butter and mix with the crumbs. Press 1/2 of the crumbs into a 13 x 9 pan, reserving 1/2 crumbs for topping. Combine cream cheese and powdered sugar. Fold in 2 cups Cool Whip. Spread over crumbs. Chill in freezer. Prepare chocolate pudding using only 2 3/4 cups milk instead of 3. Spread pudding over the cream cheese layer and chill again. Top with remaining Cool Whip and sprinkle crumbs on top.
Wipe chicken wings with a damp cloth; pat dry. Cut them through the joints into three pieces each; discard the wing tips or use them to make stock. Heat oil in a skillet or wok; saute the chicken pieces until nicely browned on both sides, about 4 or 5 minutes. Blend soy sauce, sherry, vinegar and honey. Add with all other ingredients to the skillet. Cover tightly and simmer gently for about half an hour or until chicken is tender. Stir a few times while cooking. Put chicken on a platter; coat with the sauce and serve. Serves 4 to 6 persons.
Fry bacon in Dutch oven; drain and crumble bacon and set aside. Saute chopped onion in bacon drippings; drain on paper towels. Brown meat cut up into 1-inch cubes in grease and drain excess off. Add wine, water, ketchup, brown sugar, Worcestershire and vinegar over meat into the pot; then add spices of dry mustard, paprika, salt and pepper. Cover tightly and cook over low heat 2 to 2 1/2 hours or cook in crock-pot 8 hours. Fifteen to twenty minutes before serving, boil the noodles in another pot; drain and save. Add 1/2 cup sour cream (or more if desired). Serve in 2 bowls. Sprinkle poppy seed over noodles with melted butter (optional); combine on plates as served and toss to coat.
Mix flour, baking powder and salt in a bowl. Cut shortening into flour mixture with blender or fork until the mixture looks like coarse cornmeal. Stir in grated cheese. Add milk to shortening-flour mixture and mix just enough to hold dough together. Roll dough 1/2-inch thick. Cut and bake on ungreased cookie sheet, in hot oven (425°) for 12 to 15 minutes or until brown as desired.
Cook onion and bacon, and place in a serving bowl. Slice the cooked potato and layer over the top. Add vinegar, salt and pepper, mix thoroughly. Add oil slowly you may not need as much. Taste, you may like to add more vinegar. Garnish ans serve.
Mix sugar and extract. Dissolve 1/2 cake yeast in small amount of water. Add to sugar mixture. Add 1 gallon of lukewarm water and mix very well. Store in a dark, cool place for 24 hours or longer.
Separate and rinse grapes. Cream remaining ingredients together, and gently toss grapes with cream cheese mixture. Refrigerate.
Melt oleo over medium heat and saute onions until clear and tender. Butter a 2-quart, 8 x 11 x 2-inch casserole. Reserve 3 tablespoons of crackers for topping. Line dish with remaining crumbs. Add onions and soup in alternate layers. Cover top with beaten eggs and pour cheese and crumbs over top. Bake at 350° for 20 to 30 minutes or until brown and bubbly.
Measure all ingredients and put in one bowl before starting mixer. Beat 10 minutes. Bake at 325° for 1 1/4 hours.
In an electric skillet, brown chicken slowly in oil. Sprinkle with salt. Add tomatoes, tomato paste, sherry, mushrooms, bay leaf and garlic. Cover and simmer 15 to 20 minutes, until chicken is tender. Uncover, add drained onions and ripe olives. Simmer rapidly until sauce is thickened, about 5 minutes.
Cook mushrooms in 1/4 cup margarine until tender. Combine shrimp, rice, vegetables and seasonings. Place in a greased 2-quart casserole. Pour melted margarine over top. Bake at 300° for 50 to 60 minutes. It can be garnished with parsley and sliced olives. Serves 4.
Brown and drain ground beef. Saute onion, pepper and celery. Mix these ingredients. Cook noodles by package directions. Microwave diced cheese, mushrooms, 1/2 cup milk and mushroom soup until cheese melts. Mix all ingredients. Bake in 350° oven for 25 minutes.
Melt fat; cook onion. Put in meat, rice, celery and beans. Combine seasonings and soup and pour over meat mixture. Cook 2 hours very slowly in covered skillet.
Coat roast with mustard and marinate overnight in refrigerator. Before cooking, scrape off all the mustard possible; do not wash. Place roast, potatoes, carrots, onions, salt and pepper to taste, diced garlic and 1/2 cup of water in oven cooking bag and cook according to oven bag directions or as any other roast.
Combine first 5 ingredients. Stir in remaining ingredients. Cover and chill. Makes 5 cups.
Preheat oven to 325°. Coat spring-form pan with cooking spray. In a food processor, combine Cheerios, vanilla wafers and sugar. Process until fine crumbs form. Add oil and water; process until evenly moistened. Press mixture on bottom and up sides of pan.
Place sliced apples in 2-quart casserole (buttered). Cream oleo and sugar. Add cheese and flour. Spread cream mixture on top of apples. Bake for 30 to 40 minutes at 350°.
Mix sour cream, cream cheese, cheese, chilies, olives, green onion and garlic. Spread evenly on 5 (10-inch) tortillas. Roll up; refrigerate for few hours. Slice in 1/4 inch slices and arrange on plate; garnish with fresh parsley. Serve with salsa.
Mix all ingredients. Bake at 375° for 45 to 60 minutes.
Brown ground beef. Drain well. Mix all ingredients well and bake in covered casserole for 1 hour at 350°.
Mix together and pour in greased 8 x 12-inch baking dish. Cover with topping; bake at 350° for 35 minutes.
Must prepare night before. Cook whole box rotini. While rotini is cooking, use an electric mixer to mix Hellmann's, water, sugar, vinegar and turmeric. Drain rotini and add hot rotini to mixture; add celery and onion and mix well. Cover and refrigerate overnight. Stir before serving and add salt and pepper to taste.
Mix ingredients together. Put in baking dish; cover with grated Cheddar cheese. Bake at 350° until set.
Simmer to blend ingredients. Add 1 large can drained pineapple chunks. Pour over hot dogs and simmer 20 to 25 minutes.
Preheat oven to 350°. Gradually mix shortening, sugar, egg and molasses, beating after each addition. Beat until fluffy. Add flour, ginger, baking soda, cinnamon and salt. Mix well. Roll into small balls, then roll into sugar. Bake for 11 to 12 minutes.
Melt margarine. Combine flour, sugar and milk. Put the melted margarine in a long Pyrex dish and add peaches. Add flour, sugar and milk mixture on top of the peaches. Bake for 45 minutes at 350°. Serve with ice cream or Cool Whip.
Cook asparagus on low heat until almost tender; drain. Chop chicken livers and saute in 2 tablespoons of butter. Blend sauteed-chopped chicken livers with mayonnaise and onion to make a sauce. Arrange asparagus on broiler pan; top with sauce. Sprinkle with grated cheese and dot with 1 tablespoon butter. Brown in broiler 3 inches from heat.
Sift flour once and measure the 2 cups; add baking powder and salt and sift again. Cream butter; add sugar gradually and cream together with milk. Add flour, alternating with the milk, a small amount at a time, beating after each addition until smooth. Add vanilla and bake in a greased 8 x 8 x 2-inch pan in a moderate oven at 350° for 50 to 60 minutes or until done.
Mix butter and cheese. Add flour gradually. When well mixed, add red pepper. Fill cookie press, using star disk. Form straws on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes. Yield: About 3 dozen.
Beat egg whites until stiff; fold in sugar, crackers, nuts and vanilla. Bake in buttered pie dish at 350° for 30 to 40 minutes. Serve with ice cream, whipped cream, or plain.
Grilled Flank Steak is a recipe that was printed in either the Family Circle or Today's Woman back in the late 1950's. At that time, you could buy the steak for forty-nine cents a pound. About three weeks after this recipe appeared, the price was seventy-five cents a pound.
In a nonstick pan, melt margarine and add corn tortillas, torn or cut into small pieces. Saute and then add eggs and salt and scramble until cooked. Top with shredded cheese and serve. Great for breakfast, lunch or dinner.
Melt cheese and soup in double boiler. Add gelatin. Cool for 1/2 hour. Add remaining ingredients. Place in oiled mold. Refrigerate until set.
Pour pie filling into 13 x 9 x 2-inch pan, then pineapple. Sprinkle cake mix over top and dot with butter, then pecans. Bake 1 hour at 325°, start checking after 45 minutes. Done when brown on top.
Preheat oven to 350°. Grease and flour 3 (8-inch) square cake pans. On sheet of waxed paper, combine flour, baking soda, cinnamon and salt. In large bowl, at high speed, beat sugar, oil, eggs and vanilla until blended. At low speed, gradually beat in flour mixture; at medium speed, beat until blended. Stir in carrots, pineapple, coconut, chopped pecans and raisins. Pour batter into prepared pans, dividing evenly. Bake for 30 minutes until cake tester comes out clean. Cool layers in pans on wire rack for 10 minutes. Invert onto wire rack and cool completely.
About 1 hour before serving time, squeeze 4 oranges and 2 lemons into a glass pitcher or bowl. Add pineapple juice and sweeten to taste. Add Bacardi. Slice remaining orange and lemon thin, then cut into small triangular pieces. Stir well. Cover. Let stand until serving time. Just before serving, place block of ice in punch bowl. Add ginger ale to juice mixture and pour over ice. Garnish with orange and lemon slices.
Mix first four ingredients and boil on top of stove, often stirring for one minute (no more, no less). Blend last three ingredients into cocoa mixture. After mixing, drop onto wax paper and let stand until hardened.
Brown hamburger, celery and onions. Add other ingredients. Bake for 1 1/2 hours at 325°. The last 10 minutes, cover with Chinese noodles.
Shred cabbage. Add rest of the ingredients. Bake at 375° for 1 1/2 hours.
Thaw frozen spinach and squeeze dry. Mix sour cream, mayonnaise and soup mix until well blended. Stir in spinach, chestnuts and onions. Cover and chill 2 hours before serving. Serve with crackers, Melba toast and/or chips.
Mix dry ingredients. Gradually add eggs, vinegar and water. Cook until thick. Add butter and celery seed. Put on salad hot. Let cool and refrigerate salad.
Boil 6 chicken breasts; debone chicken and cut into bite size pieces. Mix chicken, sour cream and can of cream of chicken soup. Put mixture into casserole dish. Put broken Ritz crackers on top of mixture. Melt oleo and pour over crackers. Top with 1 or 2 tablespoons of poppy seed. Bake at 350° for 30 minutes.
Preheat oven to 375°. Beat egg whites with salt until stiff, then beat in sugar gradually. Add vanilla. Remove from beater and add chocolate chips. Drop by teaspoonful on greased cookie sheet. Place in oven and turn off heat. Leave in oven overnight (do not peak!). Makes about 2 dozen cookies.
Brown and drain hamburger. Add rinsed sauerkraut, salt and pepper. Combine remaining ingredients. Bake until dry.
In a Dutch oven cook onion, bacon until onion is tender but not brown. Drain off fat. Stir in beer. In a 2 c. glass measure water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir in bacon mixture. Cook and stir until thickened and bubbly. Add rutabaga; cover and cook for 15 minutes. Stir in Kielbasa, apples and kraut.
Boil together sugar, cocoa and milk for 2 minutes. Remove from heat. Add vanilla, salt, peanut butter, quick oats and butter. Mix well. Drop on wax paper; let cool. Do not dabble.
Cream oleo, Crisco and sugar. Add eggs and mix well. Sift together flour, baking powder and salt. Add alternately the flour mixture and milk. Add flavorings. Mix well. Bake at 325° for 1 hour and 15 minutes. Bake in Bundt pan.
Drain all the juice out of both cans of cocktail and oranges. In a large bowl combine these two followed by the sour cream. You can add the coconut with as much as you like.
Saute onions with margarine in skillet until browned. Add next 5 ingredients; blend well. Simmer for 30 minutes. Place 1 slice of French bread in a bowl. Add soup. Sprinkle with cheese. Makes 5 to 6 servings.
Combine crumbs and 2 tablespoons cheese. Dip cutlets in milk and dredge in crumb mixture. Heat nonstick skillet to medium-high. Add 1 teaspoon oil and cook cutlets about 3 minutes on each side, adding up to 1 more teaspoon oil, if necessary. Remove cutlets to warm platter. Heat tomato sauce and seasonings. Pour over cutlets. Sprinkle with remaining 1 tablespoon cheese and serve on a bed of noodles.
Cream butter and sugar at high speed with mixer. Add eggs, one at a time, and continue to cream. Put mixer on low speed and add crushed pineapple. Fold in by hand 1-quart bread cubes. Bake in foil-lined pan or dish for 1 hour at 375°.
Mix 2 cups flour, sugar, yeast and salt in a large bowl. Add hot tap water gradually, beating on low speed for 2 minutes. Add margarine and 2 cups flour, beating for 2 minutes on medium speed. Mix in 2 1/2 to 3 cups flour on medium speed to make a soft dough. Mix well from the bottom of the bowl with a spoon. Cover, let rise for 45 minutes in a warm place, or until double in bulk.
Mix all together. Put into 2 bread pans. Bake at 350° for 45 minutes.