HumbleIntelligence/food-ner-1-Million huggingface dataset:
In mixing bowl, cream together shortening and sugar. Add eggs and vanilla. Beat well. Sift together the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream. Fold in the finely chopped apple. Spread batter in greased 13 x 9 x 2-inch baking pan.
In tall glass stir together drink mix and lemon juice. Add sherbet; fill glass with carbonated beverage. Serve immediately.
Sprinkle apples with sugar, lemon juice and salt. Add celery and nuts. Fold mayo into whipped cream. Gently fold into apple mixture. Chill. Serve in lettuce-lined bowl, if desired.
Brown pork chops. Place soup, water and pork chops in crock-pot. Cook on slow 6 hours.
Place 1/2 stick butter into an 8-inch skillet. Turn oven to 400° to preheat. After oven is preheated, put skillet in to melt butter. Pour in prepared ingredients and cook until golden brown.
Chop up green onion and jalapenos. Mix with other ingredients. Make couple hours before serving. Refrigerate.
Lightly salt and pepper meat; brown in oil. Put 1/8 teaspoon ginger over meat while browning. Add water and bouillon cubes; bring to a boil. Cover and simmer for 1 hour until meat is tender. Add green peppers, cut in strips, Chinese mixed vegetables and cornstarch to thicken gravy. Cook for 15 minutes. Serve over Chinese noodles or rice.
Saute potatoes and onions in olive oil until golden and tender, not brown. Discard excess oil. Add parsley, salt and tomatoes. Cook, covered, over low heat until potatoes are tender.
Mix well and freeze. Use 2 tablespoons in a cup of hot water with one jigger rum. Super good!
Cut smoked sausage into bite size pieces. Make macaroni and cheese as directed. Add all ingredients in a 2-quart casserole dish. Mix well and bake in a 350° oven for 40 minutes.
Crumble ground beef into a large pot and cook until brown; drain off grease. Add chili mix, water and crushed tomatoes. (If you like hot chili, add cayenne pepper to taste.) Simmer for 30 minutes. Add beans and simmer for 15 more minutes.
Mix all ingredients together; pour into 9 x 13-inch dish. Bake at 350° for 35 minutes or until done.
Saute onion in oleo, then add other ingredients and simmer for 10 or 15 minutes. Double recipe and use on pork or beef.
Mix kraut with chopped vegetables. Bring sugar and vinegar to a boil and pour over kraut mixture. Refrigerate overnight before serving.
Combine sugar and milk; bring to boil and boil for 5 minutes. Add peanut butter; mix well and add oats. Drop on wax paper by spoonfuls.
Combine in large bowl. Drop by tsp. on powdered sugar. Roll to coat. Place 1 1/2-inches apart on greased cookie sheet. Bake at 350° for 12-15 minutes or until brown. Yield: 6-8 dozen.
Brush the chicken with the mustard, and grill or broil until cooked through, about 4 minutes on a side. Slice into thin strips. Whisk together the lime juice and pulp, oil, thyme, pepper, and water chestnuts. Arrange the broccoli and chicken on a serving plate. Sprinkle with the lime dressing and Parmesan. Serve warm. Makes 4 servings. Per serving: 141 calories, 22 grams protein, 6 grams carbs, 4 grams fat, 1 gram sat. fat, 50 mg chol., 3 grams fiber, 136 mg sodium. Diet Exchanges: 0 milk, 1 vegetable, 1/2 fruit, 0 bread, 3 meat, 1/2 fat.
Wash okra and pack in jar, adding garlic and pepper. Boil 1 pint vinegar, water, salt and dill seed for 5 minutes. Pour in jars and seal. Use in about 6 weeks.
Pour dry lime jello into Cool Whip. Add cottage cheese and pineapple. Stir well and refrigerate.
Mix cocoa, sugar, margarine, milk and dash of salt. Cook for 2 minutes. Remove from heat and add peanut butter and vanilla flavoring. Mix well and add oatmeal. Mix in and drop from teaspoon onto wax paper.
Mix boiling water with jello and cool. Mix cake mix, oil, eggs and jello mixture and extract. Mix well. Bake in a 9 x 13-inch pan or angel food pan. Bake at 350° for 35 to 40 minutes until tests done. Frost with cream cheese frosting or canned lemon frosting.
Spread rice evenly in a lightly greased 3-quart casserole dish. Spoon vegetables over rice. Pour chicken broth and water over vegetables. Add cooked sausage that has been drained. Spoon sausage over vegetables. Cover and bake at 350° for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes. Garnish with mushrooms and/or parsley.
Sift salt, baking powder, baking soda and flour together. Cream the butter and sugar, then add the well beaten egg and chocolate. Add flour alternately with 1 cup sour milk and 1 teaspoon vanilla. Bake in baking pan several inches deep. Ice with chocolate or white icing and cut in blocks.
Combine sugar, vinegar, oil and seasonings from Ramen noodles. Shake well and refrigerate. Just before serving, combine cole slaw mix, noodles (broken), sunflower seeds and almonds. Shake dressing well and pour over. Serve immediately. (Not good leftover, easily halved.)
Set oven at 350°. Cut margarine or butter into cake mix. Mix in coconut. Pat mixture into 13 x 9-inch pan. Bake for 10 minutes. Arrange apples on crust. Mix sugar and cinnamon. Sprinkle on apples. Blend sour cream and eggs. Dribble over apples. Bake for 25 minutes or until edges are lightly browned.
Mix and put in 1-quart greased casserole. Mix 1/4 cup coarse cracker crumbs and 1 tablespoon melted butter and put on top. Bake, uncovered, at 350° for 35 to 40 minutes.
Combine cucumbers and onions. Sprinkle with 1/3 cup salt. Cover with ice and set aside for 3 hours.
Melt margarine; add sugar, salt and syrup. Bring to a boil. Boil 5 minutes. Remove from heat. Add soda and vanilla. Pour over popped corn and mix well. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Cool and then break apart.
Line pan with aluminum foil. Mix in order as listed. Bake at 325° for 2 hours.
Preheat oven to 425°. In large mixer bowl, combine all ingredients; mix well. Pour into pie shell and bake 15 minutes; reduce heat to 350° and bake 35 to 40 minutes longer or until knife inserted comes out clean.
Cut bacon or ham in tiny pieces and fry until medium-done, then add carrots and onion; fry until done. Add rice and oleo; fry about 10 to 15 minutes.
Combine first five ingredients in a large mixing bowl. Beat at low speed with an electric mixer until smooth. Stir in Irish whiskey. Chill one to two hours. Pour into a punch bowl. Top punch with scoops of ice cream. Yield: approximately 9 1/2 cups punch.
Melt butter in a saucepan. Add parsley, onion and garlic. Cut bread in half (longways). Brush on butter mixture over both halves of bread. Bake at 325° on a cookie sheet for 10 to 15 minutes or until brown.
Peel banana and cut in half. Cut the crusts off the white bread. Spread a thin layer of peanut butter on the bread slices. Put half a banana on each piece of bread. Wrap the bread around the banana. The peanut butter will make the bread stick to the banana. Cut the banana and bread rolls into 1-inch slices. Makes 10 mini sandwiches.
Mix all ingredients except frosting, then fold in can of coconut pecan frosting. Bake at 350° until done.
Mix zucchini, onion and salt; cover with water and allow to set a minimum of 5 hours or overnight. When time is up, bring to a boil the remaining ingredients. Combine boiled syrup with drained zucchini and allow to simmer 1/2 hour. Put mixture in hot canning jars and seal.
Cream butter, adding sugar gradually until well blended. Don't overwork or let butter become oily. Gradually work in flour. Turn dough out on lightly floured board to pat out. You can use all flour, or part flour and part confectioners sugar to pat out on. Pat dough to 1/4 inch to 1/2 inch thickness. Cut with cookie cutter no larger than 1 1/2 inches in diameter. Prick each cookie twice with a fork. Place cookies on baking sheet.
Remove stems from the mushrooms; chop stems finely. Reserve caps. Place stems in a paper towel and squeeze to remove any liquid. In a skillet, heat 1 1/2 tablespoons butter. Cook stems and onions until soft. Add lemon juice, basil, salt and pepper; cook until almost all the liquids have evaporated. Cool. Combine mushroom mixture with sausage and parsley. Stuff into mushroom caps. Combine crumbs and cheese; sprinkle over stuffed mushrooms. Dot each with remaining butter. Place in a greased baking pan and bake at 400° for 20 minutes. Baste occasionally with pan juices. Serve hot. Makes 12 to 15 servings.
Beat ingredients for 3 minutes. Pour into a well greased and floured Bundt cake pan. Bake at 350° for 45 minutes. Cool for 10 minutes in pan and then turn out onto cake plate.
Heat small amount of salted water (1/2 teaspoon salt to 1 cup water). Add beans, carrots, cauliflower and onion. Heat to boiling; reduce heat. Cover and simmer until done, 12 to 15 minutes. Drain vegetables, reserving liquid. Place vegetables in an ungreased oblong dish. Heat margarine over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup of the reserved liquid and the whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Pour over vegetables. Sprinkle with Parmesan cheese. Set oven to 550°. Broil until top is light brown and bubbly, 3 to 5 minutes. Serve. Serves 6 to 8.
Cook broccoli about 10 minutes in a covered dish with 3/4 cup of salted water. Bring to boil. Drain and save water. Saute onions in margarine (medium skillet) until tender. Mix in Cheez Whiz, soup and saved water until well blended. Add rice and mix well. Spoon about 1/3 of rice mixture into a 1 1/2-quart casserole dish. Layer broccoli and rice mixture, ending with rice mixture on top. Bake at 350° approximately 45 minutes.
Steam fish until flaky. Peel and dice potatoes. Cook potatoes and carrot until soft (not mushy); use just enough water to cover potatoes. Mash potatoes lightly (leave lumpy). Do not mash carrot. Add celery, onion, fish, cream, milk, butter and salt and pepper to taste; simmer over low heat approximately 45 minutes. Do not boil. Yields approximately 6 quarts. Can be frozen.
Combine all ingredients and place in 1-quart casserole dish. Bake, uncovered, for 30 minutes at 350°. Serve as hot dip with crackers or chips.
Cook cauliflower until tender. Mix the next four ingredients together in a saucepan. Cook until the mixture is thick and cheese has melted. Pour over cauliflower.
Cream shortening and sugar. Beat in eggs, pumpkin and water. Sift together flour, powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into 6 greased wide-mouthed pint sized jelly jars, filling 1/2 full. Bake at 325° for about 45 minutes. When done, remove one jar at a time from oven. Clean sealing edge and screw Kerr caps on firmly tight.
Combine Jell-O, pudding and water in saucepan. Cook until mixture thickens and then cool completely. Add remaining ingredients and chill. Arrange extra mandarin oranges or strawberries on top.
Combine all ingredients. Place into greased loaf Pyrex dish. Bake at 350° for 1 hour. Brown top in broiler.
Mix well and roll into balls and bake 15 to 20 minutes in 350° oven.
Heat oven to 350°. Spray 10 wells in a muffin pan with nonstick cooking spray. With a mixer at medium speed, beat milk, mayonnaise, sugar and flour until smooth. Divide batter evenly in 10 prepared wells. Into each mound of dough, bury 1 to 2 tablespoons of cheese. Spray tops of dough mounds with Pam. Bake for 25 to 30 minutes or until golden brown. Remove from oven and immediately spray tops with Pam again and dust biscuits with a little garlic salt. Makes 10 biscuits.
Cover potatoes with salted water and bring to a boil. Reduce heat and cook 30 minutes or until tender; drain and cool slightly. Peel and dice potatoes. Combine potatoes, green onions, green pepper, celery, carrot and eggs in a bowl.
Combine apple cider, papaya nectar and ice in punch bowl. Add papaya and orange slices. Makes about 4 quarts.
Boil the raisins and prunes in the water for 3 minutes; let cool. Add the Crisco or oleo. When cool, add the remaining ingredients. Mix well and chill. Drop by tablespoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
In a large size pie plate, spread can of dip, second layer spread mashed avocado and third layer mix taco seasoning, mayonnaise, sour cream and spread. Top with green onions, chopped tomatoes, black olives and cheese. Serve with taco chips.
Melt cheese and milk in double boiler. Grease casserole dish. Layer broccoli, cheese and Ritz crackers. Repeat layers. End with crackers. Pour butter over all. Bake at 350° for 30 minutes.
Brown hamburger, onions and pepper. Cook the noodles. Add all ingredients together. Put cheese on top. Bake 1 hour at 350°.
Beat shortening, sugars, egg, water and vanilla until creamy. Mix together flour, salt and soda. Add to creamed mixture; blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated oven (325° to 350°) for 12 to 15 minutes. Makes 5 dozen.
Combine strawberries and sugar and let set for 20 minutes. Boil for 1 minute the water and Penjell. Pour into strawberries and continue stirring for 2 or 3 minutes. Pour in jars and let stand until firm.
Cut round steak into bite size pieces. Add enough flour to coat the meat. Place meat in hot oil in skillet. While meat is frying, start your rice (instructions are on box) and chop up peppers and onions. Cook meat until done, stirring well. Remove the meat. Add peppers and onions to skillet. Fry until tender. Add meat, soy sauce and water. Cook until sauce thickens. Serve over rice.
Peel, split and core the apples. Place in a frying pan and add the water and sugar. Bring the mixture to a boil. Cook until the apples begin to look clear. Lift the apples from the frying pan and place in ovenproof glass baking dish. To the sugar and water mixture, add the orange juice. Cook the mixture down until only 1 cup remains. Pour over the apples. Bake in a 350° oven for 30 minutes.
Preheat oven to 325°. In bottom of a greased 10 x 6-inch baking dish, combine croutons and shredded cheese. Combine eggs, milk, salt, mustard, onion powder and pepper. Mix until blended. Pour over crouton mixture. Sprinkle bacon over top of casserole.
Heat oven to 350°. Grease and flour a square pan (8 x 8 x 2-inch). In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Serves 6 to 8.
Combine cake mix, egg yolks, butter and vanilla. Mix well and pat into well-greased 9 x 13-inch cake pan. Beat egg whites until stiff. Add sugar gradually. Fold in coconut and pineapple. Pour mixture over cake mix. Sprinkle with nuts. Bake at 350° for 30 minutes. Cut into squares while warm. Yields 2 dozen.
Mix flour, sugar and baking powder; add to well beaten egg yolks. Add dates and nuts. Fold in beaten egg whites. Bake for 30 to 50 minutes at 350°. Serve with whipped cream and cherry on top.
Bring picante to boil in deep pan with butter, onion and garlic. Cut shrimp in half or leave whole. Add to picante until hot. Serve on rice. Serves 2.
Mix ingredients. Add enough water to make ingredients form balls size of a nickel. Bake at 350° for 15 minutes.
Saute hamburger in pot. When fully cooked, drain out all oil. Place back on stove.	Add vegetable soup and water. Put diced potatoes in soup mixture; boil until potatoes are soft. Add garlic salt for seasoning.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating each egg into sugar-butter mixture. Alternate putting cream and flour into mixture, beating well. Add extract. Put into cold oven. Bake at 325° for 1 hour and 15 minutes.
Brown the chuck slightly. Drain. Add onion; cook 5 minutes. Add salt, pepper, garlic powder, pork and beans and tomato sauce. Cook 10 to 15 minutes slowly to blend flavors.
In large kettle, melt margarine and saute one coarsely chopped onion and the beef pieces until brown on all sides. Add broth, bay leaf, salt and pepper. Add the other three onions (peeled but whole), and the chunks of carrots and potatoes. Add the water. Bring to a boil, reduce heat, cover and simmer at least two hours, better longer, as the kitchen fills with a wonderful aroma. Add more water as needed to keep broth lively. Serve in soup bowls with lots of broth. Serves 4.
In a large mixing bowl, combine the flour and the sugar. In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Pour into a well-buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes or until brownies test done in th center. While brownies bake, prepare the frosting.
Add 1/4 cup water to ingredients and beat 2 minutes. Add remaining 1/4 cup water and beat 1 minute longer. Bake in 8 x 8-inch pan for 40 minutes at 350°.
Preheat oven to 450°. Place onions on 12 x 18-inch sheet of heavy-duty foil. Place chicken on onions. Sprinkle with salt, pepper, basil and paprika. Top with vegetables, margarine and water. Sprinkle with additional basil, salt and pepper to taste.
Mix ingredients. Roll into balls and place on ungreased cookie sheet. Flatten cookies with a fork. Bake at 350 degrees for 10-12 minutes.
Slice onions 1/8-inch thick. Saute in melted butter over medium heat until golden. Add water and bouillon cubes. When cubes dissolve, lower heat. Add wine, black pepper, 1/4 cup Parmesan cheese, garlic powder, tarragon and red pepper. Simmer 30 minutes. Spoon soup into ovenproof soup dishes. Place slice of toasted bread into soup; sprinkle with Parmesan cheese and cover with Muenster cheese. Place under broiler until brown and bubbly. Serves 4.
Combine 1 tablespoon cornstarch and water. Set aside for later use. Debone the chicken breast and cut into 1/4-inch cubes. In a medium mixing bowl, combine the chicken, 1 tablespoon cornstarch and the salt. Mix well and set aside for later use. In 3-quart soup pot, combine the straw mushrooms, mushroom juice, ginger, onion and chicken stock. Bring to a boil and cook for 5 minutes. Remove and discard the ginger and onion. Add the chicken pieces in a sprinkling fashion and the frozen peas. When the mixture begins to boil, slowly pour the beaten egg whites over the boiling mixture. Restir the cornstarch and water; pour into the soup mixture. Stir constantly and continue to cook until the mixture begins to thicken. Stir in the sesame oil and white pepper. Pour into a serving soup bowl and garnish with the coriander.
Place cream cheese in a bowl and cream until soft and smooth. Slowly blend in sugar. Add salt and melted chocolate; mix well. Add vanilla and cream and mix until well blended. Fold in marshmallows. Press into well greased pan. Place in refrigerator until firm, about 15 minutes. Cut into squares.
Mix cookies and butter and press into pie pan. Put marshmallows and milk into double boiler until melted. Cool completely. Add creme de menthe and whipped cream. Pour into crust and chill several hours. Top with shaved chocolate.
Combine beans, pineapple, ketchup, brown sugar and mustard in saucepan. Simmer 30 minutes, stirring occasionally, to cook down liquid. Pour into greased 1 1/2-quart casserole. Top with bacon. Bake in moderate oven (350°) for 30 minutes. Makes 6 servings.
Mix dry ingredients together. Add milk slowly. Cook in a large skillet until it thickens. Add butter and vanilla. Serve over hot biscuits.
Boil sugar, milk and oleo for 1 1/2 minutes. Stir in other ingredients and cook slightly longer. Let set for 1 hour. Spoon out on wax paper.
Mix sugar, salt and cornstarch in saucepan. Slowly stir in apple cider or juice. Bring to boil, stirring constantly. Boil 1 minute. Remove from heat. Add lemon juice and butter. Cool.
Line bottom of buttered casserole with mashed potatoes, then add meat. Cover with more potatoes. Dot top with butter.
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. Pour dressing over salad and toss to coat.
Cream butter, salt and sugar; add the egg whites one at a time. When all added, mix in the milk and the flour sifted with the baking powder. Add the berries and pour into a buttered mold, cover and steam for two hours. Serve with a hard sauce or lemon sauce.
Brush pie shell with egg white and bake in 400° oven for 1 minute (this prevents a soggy crust). Beat eggs slightly and add other ingredients. Pour into pie shell. Bake for 10 minutes at 400°, then reduce to 375° and continue to bake for 30 minutes until firm and light brown.
Beat eggs; add sugar. Add vanilla. Add Eagle Brand milk. Add peaches. Mix each time you add an ingredient. Add enough milk to fill 4-quart freezer.
Combine flour, salt and pepper in a plastic food storage bag. Add chicken and shake to coat well. In 10-inch skillet, melt shortening or oil and brown chicken. Drain off fat and sprinkle soup mix and onion over chicken in skillet. Mix together milk and water and add to skillet. Cover and cook over low heat about 30 minutes or until chicken is done. If dish seems too dry, add more liquid. Serve over rice.
Cook and drain macaroni. Place in mixing bowl. Grate cheese and add to macaroni. Add beaten eggs, milk, salt and pepper. Stir all well. Pour into a greased casserole dish. Bake at 400° for 25 to 30 minutes or until set.
Dissolve yeast in the milk. Heap the flour and salt in a mound in a mixing bowl. Make a well in the center and pour in the oil. Mix while adding the yeast and milk. Stir mixture thoroughly and pour on floured surface. Knead the dough for 5 minutes and shape into a ball. Put the dough in a floured bowl, cover and set aside to rise until double in volume. Punch down the dough, add the olives and mix well.
Sift together flour, salt, soda and baking powder. In large bowl, combine shortening, butter, brown sugar, granulated sugar and 1 unbeaten egg. Beat on medium-high speed for 1 minute. Gradually add, alternately, sifted flour mixture and orange juice, orange rind and lemon extract. Add 1 cup finely chopped pecans. Mix all and shape into a long roll. Wrap in plastic wrap and chill in refrigerator several hours or overnight. Slice thin and put on a greased cookie sheet. Bake at 350° for 12 minutes.
Boil potatoes; drain and slice round. Place sliced potatoes in bottom of baking dish. Top with can of green beans. Sprinkle pimientos over beans.
Beat eggs until light. Add sugar and continue beating until fluffy. Add water and vanilla. Cream. Sift dry ingredients together and add gradually. Pour batter in a 15 x 11-inch jelly roll pan lined with greased wax paper. Bake in a 375° oven for 12 to 15 minutes. Turn out immediately on a tea towel which has been sprinkled with powdered sugar. Cut off edges of cake and remove wax paper. Spread liberally with jelly or jam and roll up. Wrap with towel until cool. Remove towel and spread with cream icing and garnish with nuts or cherries. Yields 10 servings.
In blender, mix together the first 5 ingredients. Add 1 cup of the cheese; divide mixture in half. Stir chicken into 1/2 of the mixture. Heat tortillas. Spoon 2 tablespoons of chicken mixture in the middle of tortilla. Fold over and place, seam side down, in pan. After making the desired amount, pour other half of mixture over the tortillas. Sprinkle with other half of cheese. Bake at 350° for 30 minutes. Makes 16.
Place these ingredients on top of each shank. Pour 1 cup or less of water in bottom of casserole along with about 1/2 cup white wine. Bake at 300° for 3 hours, covered.
Combine first 5 ingredients in a mixing bowl; mix 3 minutes at low speed. Set aside.
To make graham cracker crust, toss together the first 3 ingredients and press onto bottom of 12 x 8-inch pan sprayed with cooking spray. Bake in 350° oven for about 10 minutes or until firm.
Prepare gelatin in boiling water. Allow to cool before adding pineapple and sherbet. Fold in ice cream. Place in an 8 x 8-inch glass cake dish. Allow to set before serving.
Boil all together a few minutes and keep chicken basted with sauce on grill until done.