HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening and sugar until fluffy. Add eggs and cream well. Make paste of food coloring, vanilla and cocoa; add to first mixture. Add salt to buttermilk and add alternately with flour. Put soda into vinegar and fold into mixture lightly. Do not beat; just blend. Bake in well-greased and floured cake pan at 350° in 2 layers.
In heavy kettle, melt butter. Add onion and celery. Cook 5 minutes until golden. Add mustard. Mix flour in, gradually add broth, stirring constantly, 5 to 8 minutes until slightly thick. Add spices, rice and mushrooms. Reduce to low and add half and half. Simmer.
Place margarine in a deep 1 1/2-quart mixing bowl. Break into chunks with fork. Add small amount of oil and buttermilk. Beat with electric mixer at high speed. Continue beating, adding small amounts of oil and buttermilk at a time.
Mix all ingredients in a covered baking dish. Cook at 350° for 2 1/2 to 3 hours. Perfect everytime. Serves 6.
Melt oleo in large ovenproof dish. Pour out oleo and save. Crush Ritz crackers and place half in dish. Put half deboned and cut up chicken over crackers. Sprinkle 1 tablespoon poppy seed over chicken. Mix soups, sour cream, broth (to thin) and water chestnuts. Pour over chicken. Repeat layer of chicken, poppy seed and soup mixture. Sprinkle remaining Ritz on top. Pour melted oleo over top and bake 45 minutes at 350°.
In a large mixing bowl, beat eggs until fluffy; add all ingredients together, except cheese. Mix well. Pour into oblong 9 x 13-inch greased baking dish. Bake for 30 minutes at 350°; top with grated cheese and bake 15 minutes longer. (This casserole reheats well.)
Place chicken in baking dish; sprinkle lightly with oregano, salt and pepper. Pour and spread concentrated soup from can over chicken. Bake in 325° oven for 1 hour.
Punch a hole in the soft eye of the coconut. Drain out milk. Strain out particles and reserve. Dip coconut meat out of hard shell. Peel off rind and grind coconut meat in a food chopper or meat grinder on fine blade. Set aside. In a large mixing bowl, mix cake mix, coconut milk, water, vegetable oil and egg whites. Mix on low speed for 30 seconds, then beat for 2 minutes on medium speed. Fold in fresh coconut. Gently pour into two 9-inch cake pans which have been oiled and lightly floured. Bake at 350° from 27 to 32 minutes. Cool 10 minutes on wire rack. Remove from pans and cool. Ice with two-egg Seven Minute Frosting and cover with fresh coconut. Store in refrigerator.
Cut elephant into bite-size pieces. (This should take about 2 months.) Cook over fire for about 3 weeks. Cover with gravy. This will serve 4,012 people. If more are expected, add 2 rabbits. Do this only if necessary because people don't like to find hare in their soup.
Drain tomatoes and cut up in small pieces. Chop up onions and pepperoncini peppers. Mix all ingredients.
Mix venison and sausage thoroughly with other ingredients. Place in pan. Bake at 350° for 1 1/4 to 1 1/2 hours.
Brown ground beef and onion. Drain; add tomato sauce, water, Italian seasoning, pepper and garlic. Spread one-third meat mixture in bottom of 12 x 8-inch baking dish; arrange 1/3 of the noodles on top. Sprinkle 1/3 of the two cheeses. Repeat layers once. Cover with remaining noodles. Top with remaining meat and cheese. Put in microwave on High for 5 minutes. Rotate dish; microwave for 30 or 35 minutes longer, or until noodles are tender. Let stand 10 minutes.
Crush cookies in Ziploc bag until fine, resembling top soil. Mix cream cheese and butter together. Gradually add sugar and mix well; set aside. Beat pudding and milk until thick. Stir in cream cheese mixture; fold in Cool Whip. Layer cookies and mixture, ending with cookies on top. Chill and serve.
Roll dough out and cut into shapes. Don't let them get too brown in oven. Bake at 375° for 7 minutes.
Mix cornmeal, water and salt in pan and boil for 5 minutes. Stir while boiling. Add milk and well beaten eggs. Stir in melted margarine. Mix well over low heat. Pour into a well-greased, hot baking dish (should fill the dish 2/3 full). Bake for 50 minutes at 375° until top begins to brown. Serve hot from pan and top with butter.
Mix the first 3 ingredients and bake at 350° for 35 minutes. When nearly done, top with croutons or crackers and brown slightly.
This recipe is made in layers. For the first and third layers, mix well corn meal, milk, eggs and cream-style corn. Pour half in a large iron skillet or other large casserole dish. Reserve other half for 3rd layer.
Dredge chicken in flour; shake off excess. Fry slowly in half of the butter until lightly brown. Place skin side down in an open shallow baking pan. Saute onion in remaining butter. Add water, tomato juice, wine, paprika and salt. Heat liquid. Pour over chicken. Bake at 400° for 30 minutes. Turn chicken breasts over and bake at 350° until golden brown (about 20 to 30 minutes).
Combine sugar, flour and salt. Add milk slowly, stirring constantly until mixture starts to thicken. Stir a small portion of hot mixture into hot yolks. Stir. Then pour egg mixture back into hot mixture and cook until thick. Remove from heat and add butter, vanilla and coconut. Pour into a baked pie crust. Cover with meringue. Beat egg whites and top with coconut. Bake at 350° until top is golden brown.
Melt butter, marshmallows and butterscotch morsels together, stirring constantly until smooth. Pour over popcorn and peanuts, stirring to coat all kernels. Spread in single layer on wax paper; let stand until cool and firm.
Boil sugar and water until sugar is dissolved. Remove from heat. Add juices and mashed bananas and freeze. Mix with Sprite to serve.
Combine sugar, butter and salt in pan. Bring to a boil. Stir constantly, then add milk and boil 3 minutes. Let cool and add 1 1/2 cups powdered sugar or less and 1/4 teaspoon vanilla.
Cook potatoes in skins. Cool, peel and shred coarsely. In a saucepan, combine cheese and butter. Stir until almost melted and remove from heat. Blend in sour cream, salt and pepper. Fold in potatoes. Turn into a 2-quart casserole or 9 x 13-inch pan. Bake, uncovered, for 25 minutes at 350°.
Combine in a casserole dish, potatoes, sugar, margarine, eggs, salt and vanilla. Mix flour, milk, brown sugar, pecans and margarine into a paste. Spoon on top. Top will be crispy. Cook 30 minutes at 340°.
Chill all wines 1 day. Wash and hull strawberries; if large, quarter. Put into large punch bowl and sprinkle with sugar. Add bottle or Moselle and let stand at least 1 hour. Add champagne, Claret and ice ring. Serves 15.
Combine eggs, sugar, syrup, vanilla and salt. Mix well. Combine butter and cocoa. Stir in mixture. Add pecans and coconut. Turn into pie shell. Bake at 350° for 40 to 50 minutes.
Melt chocolate and margarine over low heat in heavy pan; remove from heat. Add egg; mix well. Cool slightly. Mix marshmallows and nuts together in large bowl. Pour chocolate mixture over marshmallows and nuts; mix well. Divide mixture in half.
Mix dressing according to instructions. Spread dressing on steak and put on mushroom pieces. Roll up steak and tie in several places with string. Put in baking dish. Mix soup and water, then pour over steak. Bake at 350° for 1 to 1 1/2 hours. Baste several times with soup.
Mix the soup, sour cream and cream cheese in saucepan; heat. Layer chipped beef in a large baking dish. Wrap chicken with bacon and place on beef. Pour soup mixture over chicken. Cover with foil and bake at 350° for 2 hours. Remove foil and brown for 10 minutes.
Blend together sugar, baking powder, soda and flour. Add Ricotta, eggs, margarine and extract. Roll in small balls (1 inch). Place on greased cookie sheet. Bake at 350° for 12 minutes. Cookies will be white. Frost with icing.
Combine all ingredients in blender. Blend at high speed until smooth, about 1 minute. Serve at once. Makes approximately one 12 ounce serving.
Mix margarine, dressing, lime juice and garlic salt. Baste on chicken. Grill or oven broil until done.
Cream butter and peanut butter together. Gradually add sugars until they are blended. Add eggs and beat until smooth. Sift together flour and soda; add to mixture. Stir in chocolate chips and peanuts. Drop by teaspoon onto a greased cookie sheet. Flatten slightly with a glass. Bake at 350° for 10 to 12 minutes. Makes 5 dozen.
Slice onion into rings. Mix milk & egg. Beat well. Dip onion rings into milk batter. Roll in flour. Deep fry until golden brown.
Mix cornmeal and baking powder together. Add remaining ingredients, except chilies. Pour half of mixture into baking dish. Top with split seeded chilies and grated cheese. Pour in remaining mix and top with more cheese. Bake in 350° oven for 1 hour.
Combine chili sauce, jelly and mustard. Heat, stirring to blend ingredients. When mixture is heated, add frankfurter slices and heat thoroughly. Makes about 60 appetizers.
Stir together soda, flour and salt. In a large bowl, beat peanut butter, butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then oats. Chocolate chips, raisins and nuts. Drop by rounded tablespoonfuls 3 inches apart on ungreased cookie sheet. Bake at 350° for 13 minutes.
Brown onion and celery in butter or oleo. Add other ingredients, stirring well. Cover and simmer. Makes 2 to 3 cups of sauce.
Cream shortening and sugar; add egg and mix well. Add mincemeat and mix well; then add flour, salt and soda. Mix well. Add nuts if desired. Drop by teaspoon on greased cookie sheet and bake at 375° for 15 minutes.
Preheat oven to 350°. Grease an 8-inch square pan with 2-inch high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 (2-inch) squares.
Cream the shortening and sugars. Add peanut butter, eggs and vanilla; beat until fluffy. Add dry ingredients. Roll into balls and press flat with a fork. Bake at 375° for 8 minutes.
Saute celery, carrots and onion in butter until onion is opaque in a large pot. Add potatoes, water, salt, pepper and basil. Simmer 15 minutes. Place fish on top of potatoes. Cover; simmer 15 minutes. Stir in corn and milk, then heat just to boiling. Serve with crackers. Do not boil.
Sprinkle the sugar over the cabbage and onion. In a saucepan, combine the remaining ingredients. Bring to boil. Pour over cabbage. Cover quickly; place in refrigerator. Do not stir until next day! Enjoy!!
Mix ingredients in a large container. Use 1/2 cup of cocoa mix with 1 cup of boiling water. Can add whipped cream or marshmallows.
Mix all ingredients together and turn into a greased 1 1/2-quart casserole dish. Bake, uncovered, for 1 hour at 350°. Stir after the first 1/2 hour. Remove from oven, cover and let set for 15 minutes to firm up before serving.
Drain green beans, peas and corn. Add green pepper and pimento, onion and celery.
Combine flour, salt and pepper and lightly dust beef with flour mixture. Heat oil in Dutch oven and add beef, chopped onions and garlic. Cook over medium-high heat until beef is brown and onions are tender, about 8 minutes. Remove from heat. Add tomatoes, wine, water, brandy, cube and bay leaf. Return to heat and bring to boil. Reduce heat to low. Cover and cook 1 hour. Add pearl onions and mushrooms and cook 3/4 hour. Thicken with flour mixture about 5 minutes. Serve over noodles. Serves 4 to 6 people. Serve with tossed salad and garlic bread.
Cream shortening, sugar, egg, water and vanilla. Add flour mix. Stir in oats. Add butterscotch chips. Bake at 350° for 12 to 15 minutes.
Cut pork in 1-inch squares. Brown pork in oil in a large skillet, stirring frequently, 15 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Add to skillet, cover and cook 20 minutes. Add carrots; cook 10 minutes. Add onion and pepper; cook 5 to 10 minutes. Serve with rice.
Brown meat and onion in skillet. Drain fat and set aside. Blend next mayonnaise, milk, egg and cornstarch or flour until smooth. Stir in meat, cheese, onion, peppers, salt and pepper. Turn into shell. Bake at 350° for 35 to 40 minutes uncovered.
Let cheeses soften to room temperature. Mix all ingredients together thoroughly. Shape in long rolls and roll in chili powder. Refrigerate. Slice and serve on crackers.
Put butter, oil, garlic, thyme, salt and hot pepper sauce in a roasting pan. Place in oven until butter melts. Put chicken in pan. Turn to coat with butter mixture. Place skin side up; arrange scored zucchini and cut sides up of potatoes, coated with butter mixture. Bake at 400° for 50 minutes.
Stir together flour, baking powder, soda and salt. In separate bowl, combine nuts, brown sugar, melted butter and cinnamon; stir in chocolate chips and set aside. Cream 1/2 cup butter, sugar and vanilla; add eggs, one at a time, beating well after each egg. Add flour mixture alternately with sour cream to creamed mixture, beginning and ending with flour. Spoon 1/2 of batter in greased 10-inch tube pan. Sprinkle with half of chocolate chip mixture. Cover with remaining batter and remaining chocolate chip mixture. Bake in preheated 350° oven 50 minutes. Cool 10 minutes before removing from pan.
Combine all ingredients, mixing well. Chill 1 to 2 hours. Yields 8 servings.
Cook potatoes; peel and dice. Add vinegar and seasonings. Let marinate several hours. Dice bacon and fry in top of double boiler until crisp. Remove bacon bits. Add sugar and mustard.
Mix together flour, salt, alum and salad oil in a bowl. Pour in boiling water; mix well and knead. After using, wrap in plastic bag and store in refrigerator. The dough will stay fresh for months.
Peel and dice apples. Place into a greased 3-quart baking dish. Sprinkle with sugar and cinnamon. Add water. In a separate bowl, mix the cake mix, margarine and brown sugar. This mixture turns out crumbly. Spread over apples. Sprinkle top with pecans. Bake at 350° for 1 hour or until brown.
Butter a 9 x 13 x 2-inch pan. Combine butter, sugar, syrup and water in heavy saucepan and cook over medium heat, stirring constantly to 300° on the candy thermometer. Turn off heat and immediately stir in 1/2 almonds. Pour immediately into pan, spread evenly and cool. When hard, pry out of pan and turn onto wax paper; melt 1/2 chocolate (microwave on High 90 seconds, stir, zap again 90 seconds on High) and spread on top. Sprinkle and press in 1/2 remaining almonds. When cool, turn over and do same on other side. Hold with wax paper and crumble when cool.
Dissolve jello in water. Cool until starting to jell. Mix in horseradish, salt and whipping cream. Pour into mold.
Mix all ingredients, except ginger ale. If desired, freeze part of this mixture in a ring mold to use in punch for chilling. Add ginger ale just before serving. Lemon or orange sherbet may be added if desired. Serves 50.
Cut a circle opening in top of bread. Scoop out inside of bread and fill with dip. Use bread pieces for dip.
Mix stuffing mix with butter, onion, carrots and peanuts. Add egg and squash. Fold in sour cream. Bake at 350 degrees for 45 minutes to 1 hour.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs and extracts. Sift together flour, soda, cream of tartar and salt. Add gradually to creamed dough. Chill. Roll in flour if too rich. Roll out to 1/2 or 1/4-inch thickness. Cut out to desired shapes, using cookie cutters. Bake at 350° for 6 minutes only on lightly greased cookie sheet. Frost with Carolyn's Butter Cookie Frosting.
Take bones and black stuff off salmon. Crush cracker crumbs real fine. Mix all ingredients except corn meal all together. Make into balls the size of small potatoes. Roll in corn meal. Pat together firmly. Fry until golden brown.
Cream shortening and sugar thoroughly. Add eggs, pumpkin and flavorings. Blend well. Stir in sifted dry ingredients. Add raisins and nuts; mix well. Drop by teaspoon onto a greased baking sheet. Bake 10 to 15 minutes at 400°. Sugar and cinnamon, mixed into a shaker, may be sprinkled over the cookies before baking.
In shallow 2-quart casserole, cream margarine and sugar. Mix in flour, baking powder and milk. Spread evenly in bottom of casserole. Arrange fruit evenly over batter. Mix sugar and spice and sprinkle over fruit. Pour fruit juice or water over fruit. Bake at 375° for 45 to 50 minutes. During baking the fruit will go to the bottom and a cakelike layer will form on top. Serve warm with ice cream. Serves 6 to 8.
Cut bacon fine and dry. Brown onions in fat. Add vinegar, water, sugar, salt and pepper. Heat to boiling, then add potatoes and parsley. Heat thoroughly and serve. Serves 4.
In large pot combine all ingredients and heat to boiling. Reduce heat to low, cover and simmer 3 hours or until meat falls apart. Remove from heat. Cool. Skim fat. Shred meat with two forks. Reheat. Makes enough filling for 14 sandwiches.
Cook on medium until comes to boil. Set aside to cool. Mix 1 quart of strawberries into pudding. Pour into graham crust. Refrigerate. Serve with Cool Whip.
First get your sauce ready. Mix ground meat, sliced bread (first soak bread in milk and break up into small pieces), grated parmesan cheese, egg, salt, pepper, parsley. Form into balls and drop into sauce and cook about 1 hour. Carefully stir occasionally to not break up the balls.
Brown beef and onion; add salt and pepper. Add enchilada sauce and heat. Heat soups and green chiles, mixed. In a 9 x 13-inch baking dish, layer half the meat sauce, half the tortillas (torn in pieces), soup mixture, tortillas, meat sauce and then top with cheese. Cook 30 minutes at 350°.
Mix all in casserole (rather shallow); soak overnight. Bake, covered, for 45 minutes at 350°. Serves 6 to 8.
Mix well and pour into 3 greased loaf pans. Bake at 350° for 50 to 60 minutes.
Mash tofu well. Add other ingredients. Mix thoroughly. Serve on lettuce as a salad or in a sandwich. Delicious. Serves 5 to 6.
Cream butter, add sugar slowly. Add eggs and 1 cup flour. Then add milk, soda, bananas, remainder of flour and nuts. Bake in loaf pan at 300 degrees for 1 hour, in glass pan. Regular pan at 350 degrees. Grease pans generously. Makes 1 large loaf, 2 small ones.
Combine all ingredients. Form into about 8 or 9 1/2-cup meat loaves. Pour sauce over top. Bake at 350° for 1 hour 30 minutes.
Preheat oven to 350°. Grease loaf pan. Beat butter, sugar and eggs until fluffy. Stir in grated apples and raisins. Sift remaining ingredients together and stir until just blended. Spoon into loaf pan and spread evenly. Bake 50 to 55 minutes, or until done.
Combine cider, cloves, cinnamon and oranges, cut into eighths, in a Dutch oven and bring to a boil. Reduce heat; cover and simmer 15 minutes. Remove from heat and discard spices. Serve warm. Garnish each serving with a cinnamon stick.
Brown the ground beef. Add onion and cook 10 minutes. Add tomato sauce, ketchup, salt and pepper. Cook 5 minutes. Spoon into a 9 x 9-inch baking dish. Arrange slices of cheese and top with crescent dough. Bake at 350° until dough is light brown, about 20 to 25 minutes.
Mix salsa or taco sauce into sour cream (more or less to taste). Serve with tortilla chips.
Cut cookie dough in 1/4-inch slices and cover bottom of 13 x 9-inch pan. Bake at 375° for 15 minutes. Combine softened cream cheese and sugar, mixing well until blended. Add eggs and vanilla; mix well. Add chocolate. Pour over cookie crust. Bake again at 375° for about 15 minutes. Cool before serving.
Bring 2 1/4 cups cold water to a boil. Add potatoes; simmer, uncovered, over medium heat for 15 to 18 minutes or until most of the water is absorbed. Stir in sauce mix and milk; simmer for 4 to 5 minutes until sauce thickens and cool. Stir in dressing, Velveeta cheese, green pepper and onion. Chill. Top with bacon. Serves 8.
Cover ham hock with water, add onion and bring to a boil. Cook approximately 15 minutes. Add white wine, soy sauce and hot sauce; then add collards and cook for 2 hours.
Cook stew beef with mushroom soup in crock-pot until tender. Thirty minutes before serving, add drained Veg-All.
Cook and drain squash. Gradually add milk to soup and stir in egg and then all other ingredients. Place into a casserole dish and top with 3/4 cup stuffing mix, 2 tablespoons butter and 1 cup grated cheese. Bake at 350° for 30 minutes.
Brown together ground meat, peppers and onions in shortening, stirring occasionally. Drain fat. Add soups and water; simmer until onions and peppers are tender, about 10 minutes. Blend in 1/2 cup cheese. Cook spaghetti according to directions on package; drain. Place half of spaghetti in buttered 3-quart casserole dish. Top with half of meat mixture. Repeat spaghetti and meat layers; top with remaining cheese. Bake at 350° about 30 minutes or until cheese is melted.
Brown meat in margarine. Mix all ingredients in meat. Put in casserole. Bake 40 minutes at 400°.
Cream butter and sugars by hand. Add egg yolk and mix. Gradually add flour. Add vanilla and mix well. Take a teaspoonful of dough and roll into a ball; flatten into 1 1/2-inch circle. Place on an ungreased cookie sheet 2 inches apart. Add pecan halves. Bake at 350° for 10 to 12 minutes, or until edges are golden. Do not overbake. Yields 4 dozen cookies.
Cream butter, salt and cheese together. Mix flour into creamed mixture (a Cuisinart or equivalent is useful for this). Mix Krispies in with whatever implement you find useful (fingers are best) taking care not to crush them. Scoop up walnut-sized balls and place on greased cookie pan (1-inch apart). Flatten balls with fork and cook in 375° oven for 9 to 12 minutes.
Thaw out and mix together. Put in casserole and heat until bubbly in 350° oven . Serve over hot rice.
Combine all ingredients except chives in saucepan. Heat to simmer. Cook about 15 to 20 minutes. Sprinkle with chives last 5 minutes of cooking. Yields 4 servings.
Cook macaroni, dice cheese and mix all ingredients. Put in casserole and bake 30 minutes at 350 degrees.
Prepare cake mix as directed on box in a 9 x 13-inch pan. In small saucepan bring milk and sugar to a boil. Cool for two minutes and add coconut flavoring. Poke holes in hot cake (a wooden spoon handle works well) and pour the milk mixture over. Cool cake completely. Ice with Cool Whip and sprinkle coconut over top. Refrigerate at least 1/2 hour before serving. Store any unused portion in refrigerator.
Butter and flour an 8 x 4-inch loaf pan. Combine flour and salt. Beat butter and sugar until very fluffy, about 5 minutes. Beat in 1 1/2 teaspoons vanilla. Add eggs, one by one, beating well after each addition. Beat in flour on low speed until smooth. Pour into pan. Bake at 325° for 1 hour and 10 minutes or until toothpick comes out clean.
Tear lettuce into bite size pieces; drain kidney beans and rinse. Add to lettuce. Dice tomatoes, avocado and onion; add to lettuce. Crumble Colby cheese and add along with Catalina dressing. Toss well and refrigerate. Before serving, crumble nacho chips and mix into salad.
Preheat oven to 375°. Put chicken in 9 x 13-inch pan. Bake 20 minutes or so. Drain off any fat. Mix other ingredients. Pour over chicken wings. Turn to coat. Bake 1 1/2 hours, turning occasionally to baste. Makes 32 appetizers.
Butter a 9 x 12 x 2-inch casserole. Preheat oven to 350°. Fry meat in skillet until browned, stirring with fork to keep pebbly. Drain. Add chili powder, salt, pepper and chilies.
Grind all ingredients and mix together. Spread on cocktail rye bread and broil for 3 minutes or bake for 10 minutes until bubbly. This is good on regular bread for snacks.
Lightly brown meat and onions; drain off grease. Add rest of ingredients, except cheese and tortillas. Lay tortillas in pan, layer with meat and cheese; repeat, ending with cheese. You may want to reserve some sauce for top (optional). Cover with foil; bake at 300° for 1 to 1 1/2 hours.
Mix all together. Pour into foil-lined loaf pan. Cover with foil. Freeze; slice and serve.
Mix together all ingredients. Shape into balls. Bake in a 375° oven for 20 to 25 minutes. Serve warm.
Mix together Crisco, sugar and eggs, then add cocoa. Put baking soda in sour milk. Add vanilla, flour and salt and the boiling water goes into mixture last. Bake at 375° for 35 to 40 minutes in 9 x 13 pan.