HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix and spread in a 13 x 9-inch pan. Melt 1 1/2 cups chocolate chips and 1 stick oleo. Spread over mixture. Let cool and cut.
Grease 9-inch tube pan or 10-inch Bundt pan. Sift flour, baking powder, baking soda and salt.
Bake at 375° for 15 minutes. Sift flour, salt and soda together. Cream shortening, sugar and peanut butter. Add vanilla and mix well. Add beaten egg. Mix and beat until light and fluffy. Add flour mixture. Roll in ball between palms of hands. Press with fork.
Combine in a jar and shake until well blended. Pour over steak and marinate several hours, turning once or twice. Broil, basting 2 or 3 times. Can also be used as roast (London broil) and on the grill.
Cook green beans with seasonings for approximately 2 hours, until very tender. Cook them down so there isn't a lot of water left in them. Add onion and tomatoes and cook for another hour or so. Add salt and pepper to taste.
Place venison beef or pork in a large Dutch oven over medium heat. Cook until meat is brown. Drain any excess fat. Stir in flour, tomato paste, salt, pepper, garlic and ground cumin to coat meat evenly. Add water and vegetables. Bring liquid to a boil. Reduce heat and simmer for about 45 minutes to 1 hour. Serve over dirty rice. Makes 6 servings.
Heat oven to 375°. Shape dough in 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Immediately top cookie with candy kiss, pressing down firmly so cookie cracks around edge. Remove from cookie sheets. Cool completely. Yields 3 dozen.
Melt butter in pan. Stir in cocoa and cornstarch. Add honey, water and a shake of salt. Boil until it is thick; remove from heat. Stir in mini marshmallows. Serve over ice cream or pound cake.
Mix in order given. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 15 minutes. Sprinkle with powdered sugar while warm.
In a saucepan, combine eggs, milk, sugar and salt. Cook and stir over medium heat until mixture reaches 160° and coats a metal spoon. Cool to room temperature. Stir in cream, vanilla, peppermint extract and food coloring. Refrigerate for 2 hours. Stir in chocolate chips. Fill ice cream freezer cylinder 2/3 full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Yield: 1 1/2 quarts.
Melt margarine in pan. Add first 6 ingredients. Stir about 5 or 6 minutes. Add catsup and milk. Mix well and cool.
Pour cherry pie filling, water and sugar into a 9 x 12-inch pan. Mix well. Sprinkle 1 box Duncan Hines yellow cake mix (dry) over the cherry pie mixture. Slice up margarine and place on top. Bake at 350° for 45 minutes to 1 hour.
Drain the fruit cocktail. Add the pineapple (plus juice). Add the pudding. Mix all together and refrigerate.
Combine first 7 ingredients; mix gently. Spoon into a lightly greased 9-inch square baking pan. Dot with 1 tablespoon butter; set aside.
Prepare brownie mix by directions. Spread 1/2 of mix evenly on a 9 x 13-inch cookie sheet. Place remaining half on an additional 9 x 13-inch cookie sheet. Bake at 350° approximately 10 to 15 minutes or until toothpick comes out clean. (Be careful not to burn.) Allow to cool to room temperature.
Wash and slice okra. Pat dry with paper towels. Combine eggs and buttermilk. Add okra. Let stand 10 minutes. Combine flour and meal. Drain okra, small portions at a time, using slotted spoon. Dredge okra, small portions at a time in flour mixture. Put 2 to 3 inches of oil in a Dutch oven or heavy saucepan. Heat and fry okra to golden brown. Drain on paper towels.
Mix cake according to box. Mix nuts and coconut. Grease a 9 x 13-inch pan. Put nuts and coconut in bottom of pan. Pour cake mixture over this. Mix the cream cheese, powdered sugar and oleo. Pour over cake mixture. Bake at 350° for 40 to 45 minutes. Cool 10 minutes and turn out. This will look like it isn't done, but will set up after it cools.
Make pudding, then break up the cookies in a bowl. Spread part of the cookies on the bottom of a 9 x 13-inch cake pan, then one layer of pudding on top of the cookies, then 1 layer of Cool Whip. Continue making layers until all ingredients are used up. Refrigerate.
Combine first 5 ingredients in bowl and blend well. Pour into crusts and chill for several hours.
Pour apple pie filling into unbaked pie shell. Combine cornstarch, spices, salt and sugar. Add pumpkin, molasses and melted butter. Blend well. Combine milk and eggs. Stir in; pour over apple filling. (To avoid spills, add last of milk and egg mixture with pie on oven rack--pan will be brimful). Bake at 425° for 40 minutes or until knife inserted in pie comes out clean. Chill, then garnish with whipped cream.
Mix all spices with hamburger. Layer hamburger, potatoes, corn and onions. Add tomato soup and water. Bake at 350° for 1 1/2 hours. Serves 4.
Preheat oven to 325°; grease and flour 9 x 5 x 3-inch loaf pan. In medium bowl, beat egg, melted shortening, orange juice and water. Stir in flour, sugar, salt, baking powder and baking soda. Stir until ingredients are moistened. Stir in cranberries and walnuts. Pour into prepared loaf pan. Bake 1 hour and 10 minutes or until pick inserted in center comes out clean. Store in refrigerator overnight before slicing or freeze. Makes one loaf.
Slice cake horizontally into 3 layers; set aside. Combine softened ice milk, pink lemonade and chopped strawberries in a large bowl; stir well. Place bottom layer of cake in an 8-inch tube pan. Spread half of ice milk mixture over cake and top with middle layer of cake. Freeze 30 minutes. Spread remaining ice milk mixture over middle layer of cake and top with remaining cake layer. Cover and freeze 4 hours or until firm. Slice into wedges. Yield: 16 servings (129 calories per serving).
Butter a casserole well. Place sliced potatoes on bottom. Cover with the orange slices. Add chops, seasoned with salt and pepper. Sprinkle with brown sugar. Cook in 325° oven for 1 1/2 hours, or until chops are done.
Cover with water and boil until the skin slips from the grain. Wash well in several waters after removing the skins. Cook the grains until tender.
Heat margarine, in medium-size nonaluminum saucepan, over medium heat, until melted and bubbly. Add 2 tablespoons marjoram and garlic; saute 1 minute or until garlic is tender, but not browned. Add tomatoes. Bring to a boil; cook 15 minutes or until mixture is reduced to 3 cups.
Cook noodles; drain. In large skillet, combine ground beef, onion, celery and mushrooms and cook until beef is browned and celery is tender; drain. In medium bowl, blend soup, milk, sour cream and cheese. Combine noodles, ground beef mixture and soup mixture; mix well. Pour into 3-quart casserole. Cover. Bake in a 350° oven just until hot, about 30 minutes. Uncover and bake 15 minutes more. Serves about 6.
Arrange chicken in 2-quart baking dish. Mix together sauce, dressing and soup mix. Spoon over chicken. Cover with wax paper. Cook in the microwave on High 20 to 25 minutes. Turn 1/4 turn after 10 minutes. Let stand 10 minutes.
Cook spaghetti as directed on box. Brown ground beef in skillet. Add spaghetti sauce, simmer at least 15 minutes. Put spaghetti into glass baking dish, add beef and sauce and mix well, reserving enough sauce and beef to spread on top. Sprinkle with cheese on top. Cover with foil and bake at 350° for 30 minutes.
Thaw and let rise 1 loaf of frozen bread dough (follow package directions). On a slightly greased (oil) cookie sheet, spread dough into a rectangle. Press pepperoni onto dough. Spread Mozzarella cheese over pepperoni and then sprinkle with Parmesan cheese. Roll lengthwise and pinch all edges. Bake on cookie sheet at 350° for 10 to 20 minutes or until brown.
Slightly beat eggs. Combine with sugar to which the flour has been added. Add milk, vanilla and nutmeg. Add to egg mixture. Pour into a 9-inch unbaked pie shell and dot with slices of butter. Bake at 350° for 45 minutes.
Brown beef; drain. Add tomato sauce, kidney beans and vinegar. Stir in spices; cover and simmer 45 minutes, stirring occasionally. Makes 4 servings.
Combine coconut, sugar and flour, then add egg whites, almond extract, then last almonds. Stir good. Drop teaspoon size on lightly greased cookie sheet. Bake at 325° for 20 to 25 minutes.
Preheat oven to 375°. Remove stems from peppers and remove seeds and membrane, wash and drain. Place in salted water for 5 minutes. Drain.
Sprinkle inside of chicken breast with salt and flatten by pounding. Top with filling made of egg, stuffing, soup, crabmeat, green pepper, lemon juice, Worcestershire sauce and mustard. Roll up chicken around stuffing. Dip in melted butter and then cereal crumbs. Place seam side down in an ungreased shallow baking dish. Sprinkle lightly with garlic powder. Bake at 350° for 1 1/2 hours.
Put ice in bottom of punch bowl. Pour wine, Coca-Cola, and Collins mix over ice. Last, add sugar and stir. Float fruit slices on Sangria for decoration. If you want to add a kick to your Sangria, add 1 cup brandy.
Blend chicken soup and milk in a 1 1/2-quart casserole. Stir in cubed chicken, cooked rice, cheese and peas. Bake at 375° for 25 minutes.
Mix all ingredients into meat with your hand. Spread into casserole dish. Top with additional ketchup. Bake at 350° until done, approximately 1 hour.
Cook and drain zucchini. Place in a greased 1 1/2-quart casserole dish. In skillet, melt butter, add sour cream, cheese, salt and paprika. When cheese is melted, remove from heat and add egg yolk and chives. Pour over zucchini. Sprinkle bread crumbs on top, then bake at 350° for 20 minutes.
Combine dry ingredients. Add combined eggs, milk and margarine. Mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch loaf pan. Bake at 350° for 65 to 70 minutes or until wooden toothpick inserted in center comes out clean. Let stand 5 minutes before removing from pan. Yield: 1 loaf.
Mix ingredients well; pour into unbaked pie shell. Bake at 400° for 30 to 35 minutes.
Melt chocolate, Crisco, salt and vanilla in saucepan at low heat. Add milk, confectioners sugar and pecans. Add more milk if too thick. Pour over cooled brownies.
Place green beans in a 9 x 13-inch pan or casserole. Mix soups together and pour over green beans. Add drained water chestnuts. Stir together. Top with French fried onions. Bake at 325° for about 20 to 30 minutes.
Pound flour into steak. By pounding it helps tenderize it. Then fry the steak real fast to brown on both sides. Turn heat down to medium, slice onion over the steak and add tomato sauce then let cook for about an hour and a half. Add salt and pepper to taste.
Wash off roast in cold water; cut off excess fat. Sprinkle with garlic salt, or rub with cloves of garlic. Cut onion into slices. Put onion and bacon over. Wrap in foil. Bake for 3 hours at 325°.
Cook noodles. Pour into greased baking dish. Arrange tuna on top. Sprinkle lightly with pepper. Mix soup and milk; pour over casserole. Cover with potato chips. Bake in moderately hot oven (375°) for 25 to 30 minutes. Serves 4. Serve with salad.
Cook bacon in heavy skillet until almost crisp. Add onions and cook for 3 minutes. Add frankfurters and peppers and cook 5 minutes longer. Add olives, capers and seasonings. Beat eggs with milk. Pour over ingredients in skillet. Cook until eggs are set, stirring occasionally. Makes 6 servings.
Cook chicken with onion and garlic. Warm tortillas in oil; layer meat, olives and cheese in tortilla. Roll up tortilla; put in a 9 x 13-inch pan. Pour chili and enchilada sauce over top. Sprinkle with remaining cheeses. If desired, sprinkle olives and parsley over top. Another option is to spoon guacamole down center of pan over enchiladas and garnish with olives. Bake at 350° for 1 hour. This dish can be made in advance and frozen until ready to cook.
Check crab for any pieces of shell or cartilage. Mix picked-over crabmeat, bread, mayonnaise, milk and mustard. Form mixture into 6 crab cakes. Fry or saute crab cakes in oil. Makes 6 large crab cakes.
Pour melted butter in oblong pan. Add almond flavoring if desired. Add remaining ingredients as listed previously. Bake at 325° for approximately 45 minutes. Let cool completely before cutting.
Preheat oven to 400°. Grease 9-inch square baking pan. Combine dry ingredients; stir in remaining ingredients. Mix just until blended. Pour into pan. Bake for 35 minutes. Serves 9.
Mix. Put over chopped vegetables. Let sit for about 24 hours. Drain before serving.
Combine ingredients; mix by hand thoroughly. Make small balls; place on a cookie sheet. Bake at 325° for 25 minutes. Makes 100 small Sausage Balls.
Fold mayonnaise and yogurt together. Fold in remaining ingredients. Cover and chill at least 2 hours before serving.
Preheat oven to 300°. Line pie crust with peaches. Cream together sugar and butter. Cut in flour and egg. Add vanilla and then spread over peaches. Bake for 1 hour.
Combine melted butter, sour cream, Parmesan and eggs. When thoroughly mixed, add Mozzarella and seasonings. Defrost vegetables and drain; add to mixture, then add flour and stir. Bake at 350° for 1/2 hour to 45 minutes. Top will brown and middle will be firm.
Fry potatoes in a little oil until tender. Stir constantly. Add eggs, cheese and Italian salami, beaten together. Do not stir. (Let form as a pie, about 5 minutes on low fire). Turn and cook on other side about 5 minutes. Turn onto plate as pie. Enjoy.
Mix sugar, shortening and egg. Stir in milk and bananas. Blend dry ingredients and stir into egg mix. Blend in nuts. Pour into greased pan. Bake 60 to 70 minutes at 350° or until toothpick comes out clean. Cool before slicing. (Cracks normal.)
Combine sugar and corn syrup in a Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves and mixture begins to boil. Remove from heat and add peanut butter, stirring until smooth. Gradually stir in cereal and peanuts. Stir in chocolate morsels and press mixture into lightly greased 15 x 10 x 1-inch jellyroll pan. Let cool and cut.
Mix all ingredients together. Put into a greased casserole. Sprinkle parsley flakes on top. Bake at 350°.
Cream sugar and butter for 10 minutes on high speed. Add one egg at a time and beat after each egg. Sift and add all dry ingredients and milk to eggs, then fold in coconut and flavoring. Bake at 325° for 1 hour and 25 minutes.
Melt butter; add cocoa. Add remaining ingredients and blend. Pour into unbaked pie shell and bake 30 minutes at 325°.
Use a pastry cloth and stockinet covered rolling pin when rolling pie crust. You will use less flour, fewer strokes and have a tender, more flaky pie crust.
Cream butter and sugar. Add flour and salt; blend well. Beat egg whites until stiff. Fold egg whites into mixture very carefully. Pour into unbaked pie shell. Bake in 400° oven for 10 minutes, then lower to 325° for 30 minutes.
Combine flour, sugar and pecans. Add margarine; mix well. Press this mixture in bottom of 13 x 9 x 2-inch pan. Bake 25 minutes at 350°. Cool. Beat cream cheese and powdered sugar until light and fluffy. Fold in the Cool Whip. Spread over the cooled crust. Dissolve gelatin in boiling water; add cold water. Chill to consistency of unbeaten egg whites. Put peach slices over cheese mixture. Spoon chilled gelatin over peaches. Cover and chill until firm. This may need adjusting; for some ovens, 25 minutes is too long.
Mix dry ingredients; add 1 cup milk, egg and butter. Pour into a baking pan and put 1/2 cup milk on top. Do not stir. This will be soft like spoon bread. Bake at 400° for about 30 minutes. Serve warm.
Mix cake mix, sour cream, oil and eggs together by hand or slowly with a mixer. Pour half of the batter in a greased 9 x 13-inch pan. Mix together brown sugar and cinnamon and sprinkle over batter. Add remaining batter over the cinnamon. Bake in a 325° oven for 40 minutes.
Dissolve gelatine in 1/2 cup cold water. Drain fruit and save liquid. Take liquid, and water to equal 3 cups. Cook pudding in this liquid until it boils and is thick. Add gelatine to hot mixture and stir well. Add fruit, put in serving dishes and refrigerate.
Mix sugar and cocoa together first, then add beaten eggs, melted oleo and the rest of the ingredients. Pour into unbaked pie shell and bake for 45 minutes to 1 hour in 350° oven.
Let dough rise in a warm place. Punch down. Roll loaves together into one 15 x 12-inch rectangle. Layer ham and pepperoni on half of the dough lengthwise. Sprinkle with onion and green pepper. Top with 1/4 cup pizza sauce. Layer Mozzarella, bologna, salami with basil, oregano, garlic powder and pepper. Spread another 1/4 cup pizza sauce on top. Fold plain half of dough over filling and seal edges. Place on greased 15 x 10 x 1-inch pan. Bake at 375° for 30 to 35 minutes. Brush with melted oleo. Heat the remaining pizza sauce and serve with sliced stromboli.
Mix well. Remove top oven rack and put into 225° oven for 5 1/2 hours. Does not require stirring. Put into jars and seal.
Combine water and yeast, let dissolve. Mix in flour, cottage cheese and dill seed. Let stand in warm area for 30 minutes. Knead and let stand for 20 minutes. Place into loaf pan (greased and floured) and bake at 425° until golden brown. Butter and salt top lightly.
Bake in preheated oven at 350°. While warm, sprinkle with powdered sugar.
Let liverwurst and butter stand at room temperature for at least an hour. Break liverwurst up with a fork and mash it until no lumps remain. Add soft, sweet butter and beat until well blended. Add bourbon and pepper. Stir until thoroughly mixed.
Combine cocoa and sugar in medium saucepan, pressing out all lumps. Then blend in evaporated milk and whole milk. Set over high heat. Cook and stir 2 to 3 minutes until sugar dissolves completely. Set off heat. Mix in oil and bread crumbs. Cover and let stand at room temperature for 1 hour.
Sift flour; measure and sift again with salt, baking powder and sugar. Cut in shortening and add milk to make a soft dough, just firm enough to roll. Cover bowl and let stand for 30 to 60 minutes, then roll 1/4-inch thick on lightly floured board and cut into diamond shape pieces. Heat about 1-inch of oil in frying pan to about 370° to 380°. Add few pieces at a time. Turn at once so they will puff evenly. Then turn back to brown both sides. Drain on paper towel. Serve with butter or honey. Makes 4 dozen.
After beets are sliced, mix together sugar, flour, water, vinegar and salt. Add to the beets; cook until thick over low heat. Add butter or bacon grease.
Marinate meat overnight. Turn meat after 8 hours. Roast at 400° until desired doneness.
Combine all ingredients except 1/2 can French fried onions; pour into a 1 1/2-quart casserole dish. Bake uncovered at 350° for 30 minutes or until heated through. Top with remaining onions. Bake uncovered for 5 minutes or until onions are golden brown. Yields 6 servings.
Bring 1 quart to boil and pour over tea bags. Remove from heat. Cover. Let stand 5 minutes. Add remaining ingredients, stirring until sugar dissolves. Serve over ice. Yield: 9 cups.
Coat 9 x 13-inch baking pan with nonstick spray. Layer pecans, coconut in pan. Mix cake according to instructions and pour over coconut. Mix butter, sugar, cream cheese and vanilla. Pour over cake batter and swirl. Bake at 350° for 40 minutes.
Cut lard into flour and salt thoroughly. Sprinkle water on top and knead gently together. Will make one complete pie crust and one shell.
Place 1 cup brown sugar in bottom of a 9 x 13-inch glass dish. Pour boiling water over sugar. Mix the rest of the ingredients in a mixing bowl. Drop mixture in sugar and water by spoonfuls. Bake at 375° for 45 minutes.
Line a 9 x 13-inch pan with whole graham crackers. Mix both packages pudding with 3 cups cold milk. When thick, fold in whipped topping. Pour into pan. Spread over graham crackers. Add another layer of whole graham crackers. Melt chocolate with margarine. Blend in powdered sugar and 3 tablespoons milk. Spread on top of graham crackers. Chill and cut into squares.
Bake brownies as directed on package. Cut into 3-inch squares; place on baking sheet. Top each with small scoop ice cream and place in freezer 1 hour. Heat oven to 500°. Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Cover brownies and ice cream with meringue, sealing it to edge of brownies. Bake 3 to 4 minutes or until meringue is light brown.
Break up the pretzels. Mix all ingredients together in a bowl with a lid. Add the pretzels and shake the bowl until the mix is all over the pretzels. Put the pretzels in the broiler and bake at 200° for 1 hour. They're ready to eat after cooling off.
Beat butter, sugar and egg yolks in small mixer bowl at high speed until light and fluffy, about 3 minutes. Combine flour, baking powder and salt; mix thoroughly into butter mixture. Pat dough evenly into greased 8-inch round cake pan. Bake in preheated 350° oven until light brown, about 15 minutes. Remove from pan; cool on wire rack 10 minutes.
Place in baking pan 2 pats of margarine, 1/2 envelope of onion soup, round steak, 2 pats of margarine on top of steak and 1/2 envelope onion soup. Cover with tinfoil and bake 1 hour at 350°.
Cream shortening and sugar; add egg yolk, orange and lemon peel and lemon juice. Beat well. Stir in flour and salt. Form small balls about 1/2 inch in diameter. Dip in egg white and roll in nuts. Press half a cherry in center. Bake at 325° for 10 to 15 minutes.
Melt butter and combine with other ingredients. Place chicken pieces in a Dutch oven and cover with the mixture. Bake slowly at 150° for approximately 2 hours. This step of slow oven cooking works for any grilled chicken recipe to make the chicken extremely tender. Place chicken pieces on the grill for 10 to 15 minutes or until brown. My husband's family owned a chicken business and when the family gathered for dinner, this was the recipe they cooked most often.
In large bowl, combine first 8 ingredients in order listed. Mix thoroughly. Pour into unbaked pie shell. Bake for 30 to 45 minutes at 350°.
Heat pineapple and vanilla to boiling in saucepan. Remove from heat. Add marshmallows and nuts. Stir until marshmallows melt. Chill until thickened. Chill milk in refrigerator tray until soft ice crystals form around edges of tray. Whip until stiff. Add lemon juice; whip until very stiff. Fold into marshmallow mixture. Combine gingersnaps and butter. Press half of gingersnap mixture in bottom of a 10 x 6 x 2-inch baking dish or a 9-inch pie plate. Top with half of canned milk mixture. Repeat layers. Chill 2 to 3 hours.
Arrange fish in single layer on well-greased 15 1/2 x 10 1/2-inch pan. Sprinkle with salt. Mix sauce and onion. Pour over fish. Bake, uncovered, at 350° for 25 to 30 minutes. Sprinkle with cheese. Return to oven until cheese melts, about 3 minutes. Calories per serving: 149. Yield: 8 servings.
Cook noodles. While noodles cook, brown meat and onion in skillet. Drain grease from meat and add the corn, tomato soup, tomato sauce, chili powder, salt and pepper. Simmer meat mixture. In a large casserole dish, alternate layers of noodles and meat mixture. Top with grated cheese. Bake at 350° for 30 minutes.
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from heat and set aside. In a skillet, brown pork chops in oil; season to taste with additional salt and pepper, if desired. In a greased 13 x 9 x 2-inch baking dish, layer potatoes and onion. Pour broth mixture over. Place pork chops on top. Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until potatoes are tender. If desired, sprinkle with paprika and parsley. Yield: 6 servings.
Cover potatoes with water and cook until tender. Potatoes may be sliced before or after cooking. Fry bacon until nice and crispy. Take bacon out of pan but leave drippings. Saute onion in bacon drippings until tender. Add flour, sugar, salt, celery seed and pepper. Stir and cook until thickened and smooth. Remove from heat and stir in vinegar and water. Return to stove and boil 1 minute while stirring. Crumble in reserved bacon. Add sliced potatoes. Serve warm. Also good leftover cold.