HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat sugar and oil until fluffy. Add eggs and cream well. Add dry ingredients. Mix well. Pour into two round pans and bake at 300 degrees for one hour or until done.
Mix and cook in unbaked crust at 350°. Alice Ellis is in the Attala County Nursing Home now, but, she remembers making this pie for eatings at Springdale.
Brown ground beef. Combine beef, rice, soups, 1 1/2 cans water, soy sauce and celery in a casserole. Bake 1 hour at 350°. Add noodles on top and bake 15 to 30 minutes longer.
Separate ladyfingers into single layers. Line sides and bottom of 9-inch spring-form pan; press them in firmly. (I spray sides and bottom of pan with Pam.) Set aside.
Blend cornstarch and water in a saucepan, stirring, until it gets clear and thick. Cool. Beat egg whites until foamy. Gradually add sugar, vanilla, salt and cooled cornstarch mixture. Beat until stiff. Spread over the pie and bake at 425° for 4 to 4 1/2 minutes. Makes enough meringue for 1 pie.
Spray nonstick coating in roasting pan with a lid. Mix the rice, soups and water together. Pour into pan. Lay chicken in and sprinkle onion soup on top. Cover securely with aluminum foil and then put the lid on. Bake at 300° for 2 1/2 hours. Do not peek. Be sure and use a good heavy baking pan or roasting pan so the rice does not dry out.
Mix jello and boiling water; set aside. Grind together next 3 ingredients. Mix all ingredients together and mold or freeze in casserole dish.
Boil and mash potatoes; add butter, salt and pepper. Add eggs, beating well. Stir in onion and cheese. Turn into a buttered casserole. Dot top with butter and bake at 375° for 30 minutes. Serves 6.
Mix together 2 1/2 cups crushed pretzels, 3/4 cup melted margarine and 3 tablespoon sugar. Press into buttered 9 x 11-inch pan. Bake in 375° oven for 10 minutes. Cool. Soften cream cheese and mix with 1 cup sugar. Prepare Dream Whip according to directions. Fold Dream Whip into cheese mixture and spread over pretzel mixture. Dissolve strawberry jello in 2 cups of boiling water. Add frozen strawberries; stir until berries thaw. Carefully pour over the top of other mixture. Chill.
Combine flour, baking powder, 2 cups sugar, oil, eggs, orange juice, salt and vanilla. Beat until combined. In another bowl toss apples with cinnamon and 5 tablespoons sugar. Spread 1/3 of batter in a greased 10-inch tube pan. Cover with 1/2 of apples. Repeat layers. Spoon remaining batter over top. Bake at 350° for 1 to 1 1/2 hours or until cake tests done. Cool in pan for 20 minutes. Remove to a wire rack to cool completely. Just before serving, dust with confectioners sugar if desired.
Melt butter in large baking dish. Mix sifted dry ingredients with milk. Pour the batter carefully over the butter. Pour fruit over top of batter. Sprinkle with 1/2 cup sugar. Bake at 400° for 45 minutes.
Mix mayonnaise, cheese, soup and eggs in a small pot. Simmer until cheese melts (on low). Cook broccoli and drain. Pour broccoli in a baking dish. Pour mixture over top, then add dressing and butter. Bake at 325° for 30 minutes.
Process dates and raisins in food processor. Remove to waxed paper. Add nuts, shape into 12 inch log roll. Roll in coconut. Chill and thinly slice.
Cream shortening, sugar and extracts. Beat in egg until fluffy. Add pineapple and dry ingredients. Drop by teaspoonfuls on ungreased cookie sheet 3-inches apart. Sprinkle with coconut and then bake at 325° for about 20 minutes.
Cook noodles according to package directions and drain. Saute onion in butter. Add cabbage and cook until tender. Add noodles and toss gently. Salt and pepper to taste.
Lock bowl in position and insert steel blade. Chop onion at low speed. Melt margarine or butter in a Dutch oven and saute onion over medium heat until tender. Meanwhile, insert slicer disc and process cabbage at high speed. Add cabbage to onion and toss to coat evenly with margarine or butter. Cover and cook over low heat for 5 minutes. Insert shredder disc and place apples in chute. Process to shred at low speed. Mix apples, salt, brown sugar, vinegar and pepper into other items in Dutch oven. Cover and cook 20 to 25 minutes or until cabbage is tender. Makes 6 servings.
Stir soda and cocoa in mixing bowl. Blend in 1/3 cup oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining oil (1/3). Stir until smooth. Add flour, vanilla and salt. Blend. Pour into lightly greased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Cool.
Mix together 1/2 cup butter and the graham cracker crumbs and pat in a 13 x 9-inch pan and press down. Beat eggs on high speed until light, about 4 minutes. Add confectioners sugar, butter and vanilla. Beat 5 minutes and spread over crumb mixture. Chill for about 30 minutes. Spread drained crushed pineapple over the crumb mixture. Arrange sliced bananas over the pineapple and cover with Cool Whip. Sprinkle chopped pecans and chopped up red cherries on top for decoration. Cover and refrigerate 6 hours or overnight.
Cream the butter and sugar together. Add eggs and work in the flour and other dry ingredients. Roll and cut with cookie cutter. Bake at 400° until very lightly brown.
Combine sugar, Wesson oil, eggs and hot water in mixing bowl. Beat for 4 minutes. Sift dry ingredients together. Add to mixture and beat. Add carrots and nuts; mix well. Bake in greased and floured angel food pan at 350° for 55 minutes.
Combine the sweetened condensed milk, water and pudding mix; mix for about 30 seconds or until the pudding is dissolved. (Do not overmix.) Fold in the sour cream, then fold in the whipped topping. Pour mixture into pie crust and refrigerate for at least 4 hours, or overnight.
Mix thoroughly. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 15 minutes. Watch closely. Do not overcook.
(Amounts to meet your desire.) Brown spareribs. Rinse sauerkraut in cold water and pat dry with paper towels. Either in same skillet you browned the spareribs in or a roasting pan, put layer of sauerkraut and then layer of ribs. Repeat, ending up with layer of sauerkraut on top. Add beer to cover. Simmer several hours if using skillet method or bake at 350° in covered roasting pan for 2 hours or until meat is tender. I like to add quartered potatoes the last half hour and season with black pepper.
Melt the marshmallows in 7-Up. Remove from stove and add other ingredients. Place in refrigerator for several hours.
Mix together all but the last two ingredients and put in a 9 x 13-inch glass baking dish. Top with corn flakes and melted margarine. Bake at 325° for 1 to 1 1/2 hours.
Place a layer of potatoes in bottom of a greased loaf pan. Combine soup with cheese, onion and seasoning. Alternate layers of cheese and mixture of diced potatoes, ending with cheese on top. Cover with buttered crumbs. Refrigerate until baking time. Bake at 325° for 45 minutes.
Cream brown sugar and butter. Melt chocolate and add hot water. Add egg yolks, beaten and vanilla. Sift salt, cake flour and soda. Add alternately with buttermilk or sour milk. Fold in beaten egg whites. Pour into 2 (8-inch) layers (pans). Bake at 375° for 30 to 35 minutes.
Sift together flour, soda, salt, cinnamon and baking powder. Beat oil and sugar until creamy. Add eggs, flour mixture, carrots and nuts. Bake in oblong pan 1 hour and 15 minutes at 350°.
Preheat oven to 375°. Grease a 9 x 13-inch pan. In a medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, paprika, onion powder, garlic salt and pepper.
Brown meat with chopped onion. Drain. Add all remaining ingredients. Cook in heavy pot for 30 to 45 minutes. Check for taste. Add more chili powder and a dash of red pepper for a "hotter" chili. Serves 6.
Combine all ingredients in bowl; stir until well combined. Cover and chill. Makes 24 servings, 3 ounces each.
Mix sugar, margarine and flour until fine crumbs. Keep 1 cup for frosting. Add rest of ingredients to mixture. Mix well and put into greased pan. Sprinkle top with 1 cup of the saved crumb mixture. Sprinkle top with miniature chocolate chips. Bake at 350° for 35 minutes.
Place a layer of spareribs in bottom of heavy roaster. Cover with layer of sliced onion; add more meat (if wanted). Then cover with the sauce which has been mixed together thoroughly. Put in oven at 325°. Bake for 2 to 2 1/2 hours or until tender; uncover the last half hour of baking. Serve hot.
Place fish in low microwave dish; sprinkle top with onion, paprika, parsley and pepper to taste. Dot top with butter or oleo. Bake on Medium-high for 10 minutes. Rearrange fish for even baking. Continue baking on Medium-high checking at 2 to 3 minute intervals until fish flakes with a fork.
Peel eggplant and cut into 1/4-inch thick slices. Score the surface of each side of the slices lightly with the point of a knife. Arrange the slices in a single layer on paper towels. Sprinkle with salt and let stand 10 minutes. Dredge with flour. Heat the oil until very hot. Brown sliced eggplant briefly on both sides, then drain on paper towels. Season tomato sauce to taste with oregano, pepper and garlic powder. Pour 1/4-inch layer of tomato sauce in bottom of 9 x 13 x 2-inch baking dish. Cover with 1/3 eggplant slices, then 1/3 Mozzarella. Repeat to form 3 layers. Top with Parmesan cheese. Cover and bake at 350° for 25 minutes. Uncover and continue baking 10 minutes. Place under broiler 2 minutes to brown cheese. Serve. Serves 8.
Mix together and store in airtight jar. Use 2 tablespoons in 8 ounces water or more or less to your taste. A real winter warmer-up!
Season to taste with 1 Kings 10:10 and Leviticus 2:13.
Cream the butter, sugar and eggs. Stir in bananas. Add remaining ingredients. Pour into two greased and floured loaf pans. Bake at 350° for about 1 hour and 10 minutes or until done. This is a moist loaf bread. May add nuts (1/3 to 1/2 cup), if desired.
Break up and thaw peas 45 minutes before time to make salad. Mix all ingredients just before serving.
Combine margarine, oil and sugars in large mixing bowl; mix well. Add eggs and blend well. Gradually add dry ingredients and vanilla; mix well. Drop by small teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen cookies.
Cook beef and onion until browned and onion is tender in skillet over medium heat. Drain and add cubed cheese and chili. Cook, stir occasionally, until cheese is melted. Serve hot with tortilla chips.
In a 4-6 qt pan, brown lamb cubes and onions in oil. Cut ends off fresh green beans and add to meat. Add potatoes, salt and seasoning. Let steam through about 15 mins. Add tomato sauce and water. Season to taste. Cover slightly and let cook down till vegetables are cooked.
Cream butter and sugar well. Add eggs, one at a time, beating after each. Sift flour and salt and add to mixture. Add vanilla. Fold in nuts which have been floured. Bake in oblong or square pan at 350° about 1 hour or until done.
Bake in fast oven for 10 minutes. Turn down to moderate temperature and finish until golden brown.
Mix and pour into greased 9 x 13-inch pan. Cook at 350° until done.
Line an 8 x 8 x 2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set pan aside.
Cook butter, sugar and water on low heat until melted. Add chips until partly melted. Remove from heat. Let stand 10 minutes. Add flour, eggs and peppermint extract. Chill.
Crust 1 cup strawberries. Add water and bring to boil; simmer for 3 minutes. Combine	dry ingredients, add to hot liquid, and return to heat. Stir until mixture thickens. Cool and pour over berries in baked pie shell.
Wash chicken pieces; drain and pat dry. Combine biscuit mix, seasonings and chopped pecans. Dip chicken into evaporated milk, then coat well with biscuit mixture. Place in a 13 x 9-inch shallow baking dish. Pour melted butter or margarine over chicken pieces. Bake uncovered in a 375° (moderate) oven for 1 hour or until chicken is fork-tender. Makes 4 servings.
Lay chicken on bottom of 9 x 13 pan. Cover with celery soup. Make stuffing mix according to box directions, except substitute cream of chicken soup and chicken broth for water. Spread stuffing over top of celery soup. Bake at 350° for 1/2 hour.
Dissolve Jell-O in hot water. Add cold water, then remaining ingredients. Pour into an 8 x 12-inch glass Pyrex and chill.
Bake as many pork steaks as desired first. Boil water; add equal amount of rice. Let stand for five minutes and fluff. Add tomato soup to rice and mix together. Put on top of steaks and return to oven for 5 minutes at 350°.
Fry tortillas in oil. Layer tortillas in a 9 x 13-inch pan. Heat tomatoes, soup, butter, onion and green chilies in saucepan. Pour mixture over tortillas, top with grated cheese. Layer until mixture is gone. Bake at 350° for 45 minutes.
Beat eggs. Add sugar and mix. Add oleo and mix. Add pineapple and mix. Fold in bread crumbs. Bake at 325° until brown or 30 to 40 minutes.
Brown hamburger meat with onion and green pepper. Drain off fat. Spread tortilla chips in a single layer in bottom of 9 x 13-inch pan. Combine hamburger with enchilada sauce and mushroom soup. Pour meat mixture over chips. Spread sour cream over this. Sprinkle on Cheddar cheese. Sprinkle black olives and green onions on top. Bake at 350° for 30 to 45 minutes. Serve with chips and sour cream.
Combine shortening, sugar, salt and boiling water. Beat eggs and add to first mixture. Dissolve yeast in warm water and add. Add flour and mix well. Place in refrigerator to chill. Remove dough from refrigerator and roll to 1/4-inch thickness. Spread with butter and then with cinnamon sugar. Roll into a long roll; cut into rolls 1-inch thick. Put in buttered pan and mash down lightly. Put back in refrigerator until needed. Turn oven and set temperature to 400°. Put rolls into cold oven and bake until done.
Cut pineapple into chunks, reserving 3 or 4 rings for garnish. Saute green pepper, onion, pineapple and wiener chunks in margarine. Simmer 5 minutes; add pineapple syrup, vinegar, soy sauce, catsup and brown sugar and heat until bubbly. Pour pork and beans into baking dish; add pineapple mixture and stir gently to blend. Place halved rings on top of casserole and bake in moderate (350°) oven for 30 minutes. Serves 6 generously. It's delicious and economical!
Follow directions on pudding packages. Place evenly in pie crust. Top with Cool Whip. Serve.
Mix all ingredients except ginger ale and freeze. When ready to use, let thaw to a thin ice or slush, place in punch bowl and add ginger ale.
Melt butter in a large saucepan. Add marshmallows a little at a time; add more as they melt. When it has all melted, add nuts. Pour over popcorn and mix well. Then pour onto buttered tinfoil (butter your hands). Then shape into loaves or balls. Let set overnight.
Cook peas as directed on package; drain. Cook remaining ingredients over medium heat, stirring constantly, until golden brown; pour over peas. Makes 4 servings.
Place all ingredients in large mixing bowl. Mix until smooth. Grease and flour cookie sheet. Drop mixture on sheet and sprinkle with sugar before baking. Bake on middle rack. Heat oven to 350°. Bake approximately 17 minutes.
Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes until done. Cool completely. Spread frosting between layers and on top and sides of cake. Put nuts on top.
Shake potato wedges in flour mixture while the butter is melting in an oblong baking dish. Place potatoes in the butter mixture and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until done.
Spread cookie dough on pan. Bake at 350° until light brown. Cook. Mix together sugar and cream cheese. Spread on cooled crust. Arrange sliced fruit on crust. Chill and serve.
Place sugar, corn syrup and water in pan over low heat. Stir until sugar is dissolved, then cook to soft ball. In a bowl, beat egg whites until stiff. Pour 1/2 of cooked syrup mixture over egg whites and continue to beat. Cook the other half of syrup mixture until hard ball and then add gradually to the syrup and egg white mixture. Add vanilla. Beat until thick enough to drop from spoon. Add nuts and drop on wax paper.
Put cinnamon sticks and cloves into 1 1/2 cups water. Let boil for several minutes. Turn off heat. Cover. Let steep for 15 minutes or longer. Strain and add all ingredients together. Then let boil for 3 minutes. Stir. Ready to serve. This makes 1 1/2 gallons. Serves about 20 people.
Cream softened butter and sugar together; sift salt and flour together, then add to butter and sugar. Add nuts and vanilla. Roll into 2-inch long shape. Cook at 350° for 20 to 25 minutes. Roll hot cookies in rest of confectioners sugar several times. Makes approximately 4 dozen.
Spread cream cheese (room temperature) on a 9 x 13-inch pan. Spread Hormel chili on top of cream cheese. Spoon salsa on next (1/4 to 1/2 cup). Sprinkle on Cheddar cheese. Top with sliced black olives. As an option, you can add chopped onions on top of Cheddar cheese. Bake in a 350° oven until bubbly.
Combine sugar, flour and corn meal. Add eggs, butter, milk, lemon rind and lemon juice. Beat until smooth. Pour into pie shell. Bake 40 minutes at 350°.
Cut top out of peppers and hollow-out inside pulp. Brown hamburger and onion. Cook rice as directed on box. Mix hamburger with rice; add shortening, catsup, salt and pepper to taste. Fill peppers and bake at 350° for 30 minutes. Top with cheese.
Layer asparagus on bottom of pie crust. Mix in all other ingredients. Pour on top of asparagus. Bake at 375° for 1 hour.
Cream together cheese, margarine and sugar. Add eggs, one at a time, beating well after each. Stir in flour and flavorings. Fold in dry Dream Whip. Bake in greased tube pan at 325° for 45 minutes, then at 300° for another 30 minutes or until done.
Preheat oven to 350°. Place milk and butter in a buttered baking casserole dish and scald in microwave. Add beaten eggs, sugar and salt. Next, add bread cubes and raisins. Mix thoroughly. Sprinkle with nutmeg. Bake for 1 hour and 15 minutes until set. Test by inserting a paring knife. When knife comes out clean, pudding is done. Chill in refrigerator. Serve topped with lemon sauce.
Mix all dry ingredients and pour in melted butter. After all is mixed thoroughly, refrigerate for 10 minutes. Roll in balls. Flatten out a bit and press one Hershey Kiss into each cookie. Grease cookie sheet. Bake at 350° for 10 minutes.
Cream sugar and butter; beat in eggs, one at a time. Add cornmeal, vanilla, milk and vinegar. Bake in an unbaked pie shell for 45 to 60 minutes in a 325° oven.
Mix. Bake at 350° for about 20 minutes. Makes 16 cupcakes.
Make pudding. Mix with cream cheese, then spread that over cake, then spread pineapple over that. Spread topping over the whole thing. Refrigerate overnight. Nuts on top (optional).
Spray Bundt pan with Pam. Break dinner rolls apart and place in Bundt pan. Mix sugar, cinnamon and pudding mix well. Sprinkle pudding mixture over rolls. Cut oleo into squares and place on top of rolls. Place in cold oven and leave overnight. Bake at 350° for 40 to 45 minutes. Dump and serve.
Mix ingredients together leaving 1 cup crushed nuts to roll ball in after it has chilled. Roll into ball. Wrap in foil to chill.
Mix dry ingredients together. Add water, vanilla and mayonnaise. Beat until smooth. Bake at 350° for 30 to 35 minutes. Makes 2 (8-inch) layers or 1 (13 x 9 x 2-inch) cake. Delicious with peanut butter icing.
Boil cocoa, sugar, margarine and milk. Place over medium heat until it comes to a boil. Boil for one minute. Remove from stove. Add peanut butter, oatmeal and vanilla. Put on wax paper. Add raisins (optional).
Blend the cream cheese with the egg, 3 packages Equal and 2 teaspoons reserved pineapple juice. Pour into crust and bake for 20 minutes at 350°. Cool.
Brown hamburger, bacon, onions and bell peppers, then mix remainder of ingredients and bake 1 hour or more at 375°.
Combine rice, seasoning packet from rice mix, and hot water; place in lightly greased 13x9x2-inch baking dish set aside.
Melt fat in heavy skillet. Add onion, green pepper and ground beef. Brown lightly. Add tomatoes, salt, chili powder and pepper, mixing well. Bring to boiling. Gradually stir in spaghetti. Cover and reduce heat. Simmer gently, about 20 minutes or until spaghetti is done.
Put all ingredients in Tupperware container and toss or shake until everything is absorbed. Shake every 15 minutes for 1 hour. Let air dry and store in Ziploc bag.
Cook and stir chicken in hot oil in large skillet over medium heat until lightly browned. Stir chicken broth, soy sauce, cornstarch, ginger and garlic in small bowl. Add broth mixture to skillet and bring to boil. Mix in vegetables; reduce heat and simmer until heated through. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.
Combine all ingredients. Drop by tablespoonfuls on greased cookie sheet. Place walnut half on each cookie. Bake at 375° for 12 to 15 minutes. Makes 3 dozen.
Heat oven to 375°. Grease 9 x 5-inch pan. In medium bowl, combine sugar and cinnamon; mix well. Separate dough into 20 biscuits. Cut each biscuit into quarters. Toss in sugar mixture. Place coated pieces in greased pan. Bake at 375° for 25 to 35 minutes. Cool in pan. Remove from pan and drizzle with Powdered Sugar Glaze.
Bring to boil 6 quarts water; add shrimp boil seasoning and fish. Bring back to a boil and let cook 5 minutes. Drain fish well; place in bowl. Add cocktail sauce and mix lightly so fish stays in pieces about 1-inch square. Serve on Ritz crackers. Tastes like the greatest shrimp cocktail you ever had.
Place roast, chopped onion and 2 cans of cream of mushroom soup in foil. Seal foil and place in roasting pan. Cook at 400° until done.
Bake brownies per the directions on the box (chewy recipe is best). Just before removing brownies from the oven, melt caramels in microwave. Remove brownies from oven and drizzle caramel over top. Immediately sprinkle chocolate chips and pecans on top. Allow to cool completely before cutting brownies.
Cook chicken and save the broth. Mix cream of chicken soup and milk together. Melt margarine in casserole dish. Mix broth and stuffing together. Pour over margarine. Place chicken on top of stuffing. Pour soup and milk mixture over the chicken and stuffing. Bake at 325° for 30 minutes.
Cut tomatoes in 4 squares. Crush up garlic cloves. Add garlic salt to taste. Add oregano and 1 cup of olive oil (depending on texture, 1 1/2 cup of olive oil). Chill and serve with Italian bread.
Cook rigatoni noodles, rinse in cold water and drain. Lightly grease dish. Cut cheese into small strips (approximately 1-inch long, 1/2-inch thick) and stuff each rigatoni noodle. (Don't panic, it doesn't take that long.) Place a layer of stuffed rigatoni noodles in pan, cover with sauce, sprinkle with Italian seasoning and garlic powder. Grate a thin layer of Mozzarella cheese on top. Repeat the process for the next layer. Cover with foil and bake in oven at 375° for 1 hour. Makes 6 or more servings.
Crush Oreos until fine. Set aside. Cream butter, cheese and sugar. Mix pudding with milk. Add Cool Whip.
Heat oven to 350°. Cook ground beef and onion until beef is brown. Drain. Spoon into ungreased 13 x 9 x 2-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese.
Mix all ingredients. Bake in an oblong pan, covered, for 30 minutes. Uncover and bake an additional 15 minutes at 350°.
Cook ground beef until browned, stirring to crumble. Drain off grease and rinse with hot water. Spoon beef into 7 x 11 or 9 x 9-inch baking pan. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs; beat until smooth. Pour mixture over meat, covering evenly. Bake at 400° for 30 to 35 minutes. Yields 6 servings.
Dredge steak with flour; brown in hot oil in heavy skillet or Dutch oven. Remove steak and set aside.
Combine all ingredients. Heat either in a large pan on stove or in percolator coffee pot. Serve warm. Can store in coffee pot and warm as needed.