HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Heat oil in skillet or 8 or 9-inch pan. Also makes Texas-sized muffins. Combine dry ingredients. Melt oleo, add milk and eggs. Add to dry mixture. Mix until blended. Pour into baking pan. Bake 20 to 25 minutes or until brown on top. I start checking at 15 minutes. Is done when brown on top.
Stir flour, baking soda and sugar together. Cut in shortening. Add yeast to warm milk. Stir and add dry ingredients. Roll out and let rise 30 minutes. Bake at 450° until done.
Pour pie filling into 9 x 9-inch pan. Top with the mix of oatmeal, cake mix and nuts. Pour melted oleo on top and bake at 350° for 30 minutes or until done.
Spread peanut butter on about 3 dozen Ritz crackers and top each with another Ritz cracker. In top of double boiler, melt 3 tablespoons Crisco. Add white chocolate and stir until melted. Drop Ritz sandwiches, one at a time, into melted chocolate, using a spoon to turn and coat. Put on wax paper to cool.
Sift the flour, baking powder, soda and dry milk on a piece of paper or in mixing bowl. In a separate bowl, mix shortening, sugar and egg until light and fluffy. Mix water, vinegar and bananas together. Gradually add dry ingredients to egg mixture, alternately adding the banana mixture. Quickly, but thoroughly, stir in nuts. Put in greased pan. Bake at 350° for 1 hour or until bread leaves side of pan.
Alternate layers of sliced tomatoes, onions, zucchini and cheese, ending with cheese on top layer. Bake at 350° in a covered casserole 1 to 1 1/2 hours. Uncover the last 15 minutes to brown cheese (will be very juicy).
Cook broccoli to tender. Melt margarine in frying pan. Saute celery and onion to tender. Remove from heat and add cheese, soup and water, mixing until blended.
Put all ingredients except fish in a large skillet and cook until tender. Place fish in a baking pan and add a little extra olive oil over the fish, then pour the prepared ingredients over top of the fish. Bake 45 minutes.
Brown sausage in skillet. Drain off excess fat. Separate crescent rolls into 8 triangles and place in ungreased pizza pan. Press over the bottom and up sides to form a crust. Seal the perforations. Spread sausage over crust. Pat the potatoes dry and sprinkle over sausage. Top with Cheddar cheese. In bowl, beat together eggs, milk, salt and pepper. Pour over the mixture and sprinkle with Parmesan. Bake in 375° oven for 25 to 30 minutes. Makes 6 to 8 servings.
Arrange onion in bottom of casserole dish. Put pork chops on top of onion. Pour soup on top of pork chops. Put a good layer of Tater Tots on top of soup. Put grated cheese on top. Cover casserole with foil and bake in 350° oven for 1 hour.
Combine all ingredients except crumbs. Mix well. Place in buttered 2-quart casserole. Bake at 325° for 30 minutes.
Simmer onion, water, chicken bouillon, salt and potatoes until potatoes are partially tender. Add broccoli and simmer until soft. Add milk and Velveeta and heat until cheese is melted. Do not boil.
Mix by hand. Don't use mixer. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until middle drops. Cut in squares.
Bake in loaf pan for 1 hour at 350°. Mix sugar, shortening and eggs until smooth. Add flour and salt. Then add vanilla extract, almond extract and lemon juice.
Combine Jell-O pudding, sugar and water in saucepan, blending well. Place over low heat and cook until all sugar is dissolved, stirring constantly. Cook until mixture comes to a full boil. Remove from heat and stir in butter. Serve over ice cream. Makes 1 cup.
Place all these ingredients in a large roasting pan (turkey size). Stir until well mixed. Bake 3 or 4 times at 300°, until as dark and thick as desired. Stir occasionally while cooking. Pour into jars and seal or can be frozen. This amount makes 12 to 15 pints.
Sift dry ingredients into a large bowl. Mix remaining ingredients and add to dry ingredients. Mix just until the dry ingredients are moist; do not overmix. Pour into greased muffin tins and bake in 375° oven for 25 minutes. Best if removed from tin immediately. I use cupcake papers and then no need to grease muffin tins. Also easy to remove from pan.
Preheat oven to 350°. Combine reserved clam liquid and spaghetti sauce. Set aside 1 cup sauce. Spoon remainder equally into bottom of baking dish. In a medium bowl, combine calms, Ricotta, Parmesan, egg and parsley; mix well. Spread equal portions on lasagna strips; roll up jelly roll fashion. Place seam-side down in pan. Top with remaining sauce and cover. Bake 35 to 45 minutes or until hot. Serve with Parmesan cheese sprinkled over top.
Place all ingredients in an airtight container and shake well. Mix 2 to 3 tablespoons of chocolate in cup of water or milk and heat well to dissolve the mix.
Blend margarine, syrup, peanut butter and salt in a large bowl. Stir in sugar gradually. Knead on waxed paper then put in 9 x 13-inch pan and cut in squares.
Prepare and bake cake mix in 2 (9 inch) round cake pans as directed on package, and let cool completely. Coarsely chop 10 of the cookies. Add 2 cups of the whipped topping in large bowl along with 1 1/2 cups of the marshmallows; stir gently until well blended. Place on cake layer on serving dish, spread with whipped topping mixture. Cover with second cake layer. Frost top with remaining 1 cup whipped topping. Refrigerate until read to serve. Garnish with remaining 10 cookies and 1 cup of marshmallows just before serving.
In a 5-quart Dutch oven, heat corn oil over medium heat. Add onion, garlic and parsley. Cook, stirring constantly, for 1 minute. Place tomatoes in blender and blend on high speed for 30 seconds or until chopped. Add to onion mixture. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 45 minutes. Yield: 6 cups.
Cream shortening, sugar and eggs. Add flour and baking powder alternately with milk and vanilla. Fold in the floured fruits and nuts. Makes 3 medium loaves. Bake 2 hours at 350°.
Cream together oleo, sugar, egg and applesauce. Sift flour and soda and add cinnamon, allspice, cloves, salt, lemon juice and orange juice. Add flour, raisins, nuts and vanilla and pour into 2 cake pans. Bake at 350 degrees for 1 hour.
Saute livers in butter, salt and pepper until tender. Chop, set aside; keep warm. In heavy skillet, heat oil and add onion. When clear, add rice and saute. Stir until grains are completely coated with oil and begin to turn yellow. Mix broth, tomato sauce and mustard. Add slowly to rice, add parsley. Cover well and simmer until broth is almost gone. Add chicken livers. Blend well. Cover and simmer until rice is cooked.
Grease pan. Beat first 4 ingredients together. Add remaining ingredients. Bake at 375° for 40 to 50 minutes. Makes 13 x 9-inch cake.
Preheat oven to 350°. Grease well a 9 x 15-inch cake pan; set aside. Cream together shortening, sugar and salt. Dissolve soda in sour milk. Add flour, eggs and spices alternating with milk; mix well. Fold in apples. Spoon into prepared pan and spread with topping.
Chop vegetables into about 5 large pieces each. Place the vegetables into the shape of the potato on a piece of foil, alternating vegetables. Place Spike seasoning on each piece or place on top. Finally, wrap in aluminum foil and bake for about 1 hour at 350° to 370°.
In a 4-quart electric crock-pot, stir together first 13 ingredients. Cover and cook on low heat for 10 to 12 hours. If necessary, skim off fat before serving. Sprinkle each serving with bacon and eggs. Makes 6 to 8 servings.
Preheat oven to 400°. Mix sugar, flour, salt and nutmeg. Add to peaches and toss lightly. Turn into pie shell. Pour cream over top. Bake for 35 to 40 minutes or until firm. Chill at least 2 hours.
Cut biscuits into quarters. Dip in sugar and cinnamon. Place in angel food pan. Melt sugar and butter; pour over top. Bake at 350° for 30 minutes.
Mix yeast, water, sugar and salt. (If it starts to get foamy, the yeast is good.) Add oil and flour. Mix. Let rise. Add toppings you like.
Mix well with electric mixer. Store in covered container in your refrigerator. Use to grease all your cake pans. Saves having to grease and flour pans. Cakes come out beautifully.
Beat together eggs and sugar. Add oil and vanilla. Sift together and add the flour, soda, cinnamon and salt. Add the apples and nuts and mix enough to combine. Bake at 375° for 45 to 50 minutes in a greased and floured 9 x 13-inch pan.
Sprinkle rice evenly in a baking dish. Combine rest of ingredients, except chicken, and pour over rice. Pepper chicken and place on top of rice. Cover loosely with foil. Bake in preheated 350° oven for 45 minutes to 1 hour. Remove foil last 25 minutes. Serves 6.
Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add soup pasta. Cook at rolling boil until soup pasta is done. Drain soup pasta; rinse with water and drain again and cool to room temperature. Combine egg mixture and soup pasta. Mix lightly, but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly, but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.
Boil water and sugar for 3 minutes. Cool completely. Add the orange, lemon and pineapple juices. Mash bananas in blender and add along with cake color. Freeze; this keeps up to 4 months. Thaw slightly and add Sprite.
Blend at high speed in blender for 30 seconds. Make sure cubes are broken up in small pieces.
Beat egg whites and salt until just stiff enough to hold moist peaks, then add sugar gradually, about 1 heaping tablespoon at a time. Continue to beat after each addition, until whites are very stiff. Mix in nuts, using a fork; then fold in the cornflakes. Drop by teaspoonfuls onto ungreased unglazed brown paper on a cookie sheet. Bake in a slow oven at 300° for 30 minutes. Remove from paper to cake racks immediately. Makes about 3 dozen kisses.
Blend all ingredients together, reserving 1 cup pecans. Chill well. Shape into ball and cover with remaining pecans.
Boil water in a large pot with sugar until sugar dissolves. Add cranberry juice, cinnamon sticks and cloves. Cook over low heat 5 minutes. Allow to cool and strain. Add lemon juice, orange juice, pineapple juice and ginger ale. Chill. Can be spiked with spiced rum.
Mix cream cheese, powdered sugar and milk together. Spoon into pie crust. Slice bananas over cream cheese mixture. Drain pineapple and spread pineapple over bananas and spread Cool Whip over top. Put cherries and chopped pecans on top.
Melt butter in a small saucepan or in a microwavable bowl in the microwave. Stir in crumbs and sugar until thoroughly blended. Press into the bottom of a 9-inch pan. Set aside.
Using a blender or rolling pin, crumb Oreo cookies finely. Place into a large bowl. Cut cream cheese until fully incorporated in cookies crumbs. Place blended mixture in refrigerator for at least one hour. Roll cookie balls into desired size. Melt either, milk, white, dark chocolate in microwave and dip one ball at a time to coat using two spoons. Place onto waxed paper on cookie sheet and place back into refrigerator until hardened. Keep refrigerated until ready to serve.
Combine all ingredients except nutmeg into buttered 8 x 13-inch pan and sprinkle nutmeg on top. Bake at 325° for 1 1/2 to 2 1/2 hours. Stir twice the first hour, then stir a few times during rest of cooking to stir in crust. Let crust form for the last 1/2 hour of cooking.
Slowly add corn meal to the boiling water, stirring constantly, until thick and smooth. Add butter and salt and cool to lukewarm, then add eggs and milk and beat for 2 minutes. Pour into a greased casserole and bake in a preheated 375° oven for 35 minutes or until golden brown. Spoon out while piping hot and butter. Yields 8 servings.
Melt chocolate chips and margarine. Cool. Add vanilla and eggs. Mix well and add sugar and flour. Stir until mixed well, but do not beat. Fill paper muffin cups 1/2 full. Bake at 325° for 35 minutes.
Combine sugar, egg yolks and milk. Cook until mixture thickens. Remove from heat. Cool, then add other ingredients. Use over yellow mixture.
Up to 1 week ahead: In double boiler, over hot, not boiling water, heat chocolate pieces and shortening until chocolate is melted and mixture is smooth, stirring frequently. Meanwhile, spray large cookie sheet with vegetable spray. When chocolate is melted, pat cherries dry with paper towels. Hold 1 cherry by the stem and dip into chocolate mixture to coat completely. Shake off excess chocolate; place on cookie sheet. Repeat with remaining cherries.
Mix together the first 6 ingredients. Bring to boil the oleo, water and cocoa; add this to flour mixture while hot. Mix well. Pour into greased 11 x 17 x 1-inch cookie sheet. Bake at 350° for 20 minutes.
Lay rolls flat and crimp edges enough to hold the filling. Cook rolls by directions. Let cool, then mix together 1/2 cup each tomatoes, carrots, green onions, cucumbers, bell peppers, broccoli and celery. Sprinkle over rolls. Cut in 2-inch squares.
Cut sausage into 1/2-inch pieces. Combine all ingredients, except rice, in large saucepan or Dutch oven. Bring to a boil, cover and turn down heat. Simmer about 10 minutes. Stir in rice, remove from heat. Cover and let stand 5 minutes. Makes 4 servings.
Heat bouillon cubes in the tomato juice until they are dissolved. Stir in all remaining ingredients except croutons and lime slices. Chill at least 12 hours. Turn into serving bowls and garnish each with seasoned croutons and a thin slice of fresh lime. Serves 8 to 10.
Heat butter with onion. Add tomatoes. Heat until boiling, then add Swiss cheese. Heat until cheese melts, stirring frequently. Add salt, pepper and croutons. Put in casserole dish and top with more croutons. Bake at 350° for 45 minutes.
Clean cabbage and let soak in cold water. In a pot, place 3 cups of water, oil, garlic and parsley. Bring to a boil. Add the cabbage. When cabbage is half cooked (15 minutes), add potatoes, frying pepper and salt and pepper. Add water, if needed. Cover and let cook over medium heat until cabbage is soft.
Melt margarine; dip marshmallows in melted margarine. Roll in cinnamon sugar. Wrap in crescent roll. Seal well. Dip top in melted margarine and place in muffin pan. Bake at 375° until light brown. Remove from oven and frost with confectioners sugar icing while hot. Be sure to have aluminum foil under muffin pan because some of the marshmallows will cook out and make a mess in your oven. Delicious served hot.
mix jello and hot water. Add cream cheese and mix until there are no lumps. Add mayonnaise and sugar and mix until mayonnaise is melted. Add pineapple and nuts and stir. Prepare dream whip according to directions on package and stir into jello mixture. Chill till set. Stir several times so nuts will not float.
Saute all in oil for approximately 20 minutes. Start on high; as soon as liquid begins to boil, reduce to low.
Line pie pan with crust. Melt butter; add flour and stir until light brown, about 2 minutes). Stir in broth. Stir until thick. Slowly add milk stirring. Add salt, pepper and lemon juice. Cook until quite thick, about 5 minutes. Add chicken and Veg-All and pour in crust. Seal. Bake at 425° for 25 minutes. Cool 5 minutes.
Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Combine macaroni, ham, grapes and onions; add dressing. Toss lightly until well coated. Chill 6 hours or overnight. Yield: 4 to 6 meals.
Brown hamburger meat. Pour off excess grease. Drain beans; mix with hamburger, sliced tomatoes, cheese, lettuce and olives. Mix with hamburger and beans. Just before serving, add crushed Fritos.
Combine all ingredients and roll into balls the size of small walnuts. Flatten with a fork that has been dipped in cold water. Bake on ungreased cookie sheet for 12 minutes at 325°.
Cook carrots until crisp-tender. Drain, reserving 1/4 cup cooking liquid. Place carrots in a 1 1/2-quart baking dish. Combine mayonnaise, onion, horseradish and reserved liquid. Spread over carrots. Sprinkle with Cheddar cheese. Top with bread crumbs. Bake, uncovered, 30 minutes at 350°.
Mix together tapioca, salt, sugar, cinnamon, nutmeg and apples. Fill pie shell with apple mixture; dot with butter. Cut slits in top of crust to permit escape of steam. Bake in hot oven at 425° for 55 minutes or until syrup boils with heavy bubbles that don't burst. Cool and frost top with thin confectioners sugar icing. Sprinkle with chopped walnuts.
Cream sugar and butter. Sift flour with salt and spices. Mix soda with buttermilk. Add sifted ingredients alternately with buttermilk and rest of ingredients except the eggs. Beat well and add the eggs last. Makes 3 (8-inch) layers. Bake at 325° for 40 minutes.
Mix flour and alum together. In saucepan heat water, oil and food coloring to boil. Stir liquids into dry ingredients. Knead until smooth. Store in airtight container.
Mix first 4 ingredients. Add next four ingredients. Add flour. Stir in carrots. Put in 2 greased loaf pans. Bake at 350° for 45 to 60 minutes.
In small baking dish, cover broccoli with egg. Add crumbs and cheese. Salt and pepper to taste. Bake at 375° for 25 to 30 minutes. Delicious!
Mix the brown sugar, flavoring, 1/2 cup white sugar and sliced peaches together; set aside. Make batter of the flour, 1/2 cup sugar, baking powder, salt, melted butter and milk. Pour batter into baking dish. Cover with peach mixture. Bake for 45 minutes at 375°. If it browns too fast, reduce heat to 325°. Serve warm with ice cream.
Heat oven to 350°. Line 8 or 9-inch square pan with foil. Lightly grease foil. Mix flour, oats and sugar in large bowl. Cut oleo into mixture until you have coarse crumbs. Stir in extract until well blended. Reserve about 1 cup oat mixture. Press remainder evenly in bottom of pan. Spread preserves on top, about 1/2 inch from edges. Mix almonds with reserved oat mixture. Sprinkle over preserves, then press down gently. Bake 25 to 30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut into bars.
Mix together all ingredients. Pour into 8-inch round pans or a 9 x 13-inch pan, greased. Bake at 350° for 40 to 45 minutes.
Preheat oven to 400°, also preheat cookie sheet that will hold pie. Blend eggs, sugar, salt, vanilla and almond extract. Gradually add scalded milk. Pour into pie shell (unbaked). Sprinkle with nutmeg. Bake in 400° oven 25 to 30 minutes. Cool pie on rack 15 to 30 minutes, then chill in refrigerator.
Preheat oven to 350°. Spray three cake tins with Pam; set aside. Mix all ingredients together (mixer will cut up orange slices). Pour into cake tins. Bake 20 to 25 minutes. Cool and frost with frosting.
Skin and bone chicken. Cut into bite-size pieces. Dip the tortillas into broth and layer in bottom of 9 x 13 x 2-inch baking dish. Combine the chicken with green pepper, onion and green chilies. Toss lightly to mix. Spread a layer of chicken mixture over the tortillas. Sprinkle with chili powder, repeat until all is used. Combine soup with a can of broth; blend until smooth. Pour soup mixture over all and bake in a preheated 325° oven for 1 hour or until heated through or bubbly.
Cook onion, celery and garlic in shortening until tender, but not brown. Add tomatoes, tomato sauce and next 5 ingredients; simmer, uncovered, 45 minutes. Mix cornstarch with 1 tablespoon cold water. Stir into sauce. Cook and stir until mixture thickens. Add shrimp and green pepper. Cover and simmer 5 minutes. (Serves 6.)
Brown ground chuck, tomato puree and chili powder well. Add kidney beans and paprika; mash (I use a potato masher). It makes a lot. I freeze some for later.
Boil water and sugar for 5 minutes. Add frozen concentrate, then mashed bananas. Freeze solid. When ready to serve, remove from freezer; thaw until slushy. Add 1 quart lemon-lime, Sprite or 7-Up. Makes 1 gallon.
Adjust a rack one-third up from the bottom of the oven and preheat the oven to 375°. Line a 9 x 9 x 2-inch pan as follows: Turn the pan over; cover it with a 12-inch square of aluminum foil. Press down the sides and corners of the foil to shape it, then remove the foil. Turn the pan over again; place the foil in the pan, and press it into place. To butter the foil, place a piece of butter in the pan and place it in the oven to melt, then spread it over the bottom and sides with a pastry brush or crumbled wax paper. Set aside.
Stir-fry chicken in oil until chicken is thoroughly cooked. Add all ingredients. Stir and bring to a boil for 1 minute. Serve over rice. Makes 4 to 6 servings.
Beat together eggs and milk with salt. Tear up corned beef, Cheddar cheese and onion. Stir all together and pour into greased 9 x 9-inch pan. Bake at 325° for 40 to 45 minutes. Serves 6.
Mix all but the last 2 ingredients. Put into a 1 1/2-quart casserole dish. Cover with buttered crumbs (and almonds, if desired). Cook at 400° for 25 minutes, until bubbly. Frozen or canned peas may be added. Serves 6.
Clean chicken; set aside. In a 13 x 9-inch baking dish, empty the can of cream of celery soup and add 1 1/2 cans of water plus salt and pepper. Mix well. Add the stuffing mix; stir until the stuffing is even in the dish. Add only the heads of the broccoli to the mixture. Add the chicken to the dish. Bake at 350° for 50 minutes, or until chicken is done. Remove the dish; sprinkle the grated Cheddar cheese on top. Return to the oven for 10 minutes, or until the cheese has melted.
*If using can fruits, use juice and fruits (use all). You may use peaches, apples, blueberries, etc.
Beat shortening and sugars together until creamy. Beat in eggs and vanilla. Sift together flour, salt and soda. Stir in oats, chocolate chips and nuts.
Arrange tomatoes and cheese on platter. Mix basil and olive oil and pour over tomatoes and cheese. Sprinkle with salt and pepper. Serves six.
In saucepan, mix first 3 ingredients. Stir in water and cook, stirring until thickened. Remove from heat and add remaining ingredients. Serve hot on puddings or breads. Makes about 1 3/4 cups.
Melt margarine in an average size dish (9 x 12-inch). Add sweet milk, flour and sugar. Mix these 3 ingredients thoroughly, and add to melted butter. Add fruit. Do not stir. Bake at 375° for approximately 40 minutes or until browning is noted.
Mix all dry ingredients in large plastic bowl. Add oil, eggs and buttermilk. Cover. Store in refrigerator until ready to bake. Fill muffin tins 1/2 full and bake at 400° for 18 to 20 minutes. Makes lots! Will keep approximately 6 weeks.
Combine nuts, sugar, syrup and salt in a 2-quart bowl. Microwave on High for 10 minutes, stirring twice. Add butter and vanilla. Microwave on High for 1 minute and 30 seconds. Add soda until foamy and spread quickly on greased cookie sheet. (Some microwaves cook faster. You may have to adjust cooking time.)
Beat eggs and sugar together; add butter and melted chocolate. Add flour, salt and vanilla; stir in nuts. Pour into greased 8 x 8-inch pan. Bake 20 minutes at 350°.
Empty Lawry's package into saucepan. Add tomatoes, olives, salad oil and stir thoroughly. Bring to a boil. Reduce heat and simmer, uncovered, 25 to 30 minutes, stirring often. Brown ground beef while stirring in all of the seasonings, onion and bell pepper.
Stir boiling cranberry juice into gelatin in large bowl, at least 2 minutes until completely dissolved. Stir in cold seltzer, liqueur and lemon juice. Refrigerate about 1 1/2 hours or until thickened. Stir in 2 cups of the berries. Spoon into 5 cups. Refrigerate four hours or until firm. Unmold. Top with remaining 1 cup berries.
Saute celery and onions. Add meat and brown, then add remaining ingredients. Let simmer 1 hour.
Shake flour into cooking bag. Pat dry chicken; place in bag. Pour in barbecue sauce. Turn bag to coat meat with sauce. Close bag and place in pan at least 2 inches deep. Make six 1/2-inch slits in top of bag. Bake for 1 hour and 15 minutes at 325°.