HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Rub shortening into dry ingredients. Mix eggs and buttermilk and add to flour mixture, stirring well. Add raisins and mix well. Place in an ovenproof skillet or a 9-inch round cake pan (greased), spreading dough to fill pan. Cut a cross in the top of the dough to prevent cracking. Bake at 375° for 45 minutes to an hour. Do not preheat oven.
Mix together sugar, Crisco,	butter, and your 6 eggs. Add flour, salt, baking powder, buttermilk and vanilla. Bake at 325° for 1 1/2 hours in a greased and floured tube pan.
Brown the chuck roast. Save bones. Bring water to a boil. On top of meat add Wyler's. Add the onion, tomatoes, leeks and celery and cook for 2 hours. Add turnips, cabbage, carrots and potatoes and cook for 30 minutes. Add beans, lima beans, corn, okra and peas and cook for another 30 minutes.
Place all ingredients in blender except raw vegetables. Blend until smooth. Chill, covered, for at least 1 hour before serving with raw vegetables. Makes 8 (2 tablespoon) servings; 35 cal. (12% from fat) per serving.
Combine the first 5 ingredients; mix well. Stir in butter. Press 2/3 of crumbs into 9-inch square (greased) pan. Spread jam. Add almonds to remaining crumbs; sprinkle over jam. Bake at 375° for 25 to 30 minutes.
Place drained hamburger meat in the bottom of a casserole dish. Pour the creamed corn on top of the hamburger and then spread creamed potatoes on top of corn. Top with a pat of butter and bake at 350° for 30 minutes.
Mix all together. Put into square or oblong dish. Sprinkle with crushed cereal (optional). Bake at 350° for 30 minutes. Serves 4 generously.
Heat oven to 400°. Cook carrots in 1/2 inch boiling salted water for 10 minutes. Combine crackers, onion salt, green pepper and pepper. Alternate layers of carrots and crumb mixture in greased 1-quart baking dish. If any carrot liquid is left, spoon over the top. Pour butter over and sprinkle with cheese. Bake for 15 to 20 minutes or until cheese melts. Makes 6 servings.
Boil 1/4 cup water; mix Jell-O until dissolved. Mix in Cool Whip and Key lime yogurt. Chill and serve.
Drain all fruit, putting aside the nectars for possible future use. Arrange the fruit in a baking casserole, interspersing the raisins throughout. Combine the fruit, butter, lemon juice and curry powder thoroughly and pour this mixture over the fruit. Bake for an hour at 325°, then cover and refrigerate. The next day when the flavors have "married, " reheat and serve.
Brown ground beef and garlic salt; drain and place in microwave-safe bowl. In a large pot, cook noodles in olive oil according to directions, then drain. Heat beef in microwave, then combine all ingredients, except milk, in pot on the stove top. Keep a low flame under pot until all ingredients are well mixed, then moisten to desired consistency with the milk.
A silver coin is hidden in this cake and at midnight a ceremony is held to begin the New Year. The person who finds the coin in his slice will be blessed with good fortune and good health for the coming year. The bread or cake baked for this occasion is in honor of St. Basil on his nameday. You may bake a bread or a cake as you desire.
Prepare and cook cake as directed on mix. Let cool completely. Spread Cool Whip on top of cake; top with cherry pie filling. Sprinkle with chopped walnuts. Fresh fruit can also be substituted for pie filling.
Beat together the first 4 ingredients. Add flour, salt, cinnamon, squash and nuts. Grease pan; sprinkle with flour. Bake 1/2 hour to 1 hour (according to pan size) at 400°.
Fill blender to top with ice. Blend on high speed until slushy, then sprinkle with nutmeg.
Sift first 5 dry ingredients into large bowl. Break eggs into another bowl. Beat slightly. Add the milk and stir. Melt butter; set aside to cool. Add egg mixture to the flour mixture. Mix well. Stir in melted butter and chocolate chips. Lightly grease a skillet. Spoon batter in. Serve with butter or sprinkle with confectioners sugar.
Beat together shortening, sugar, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Nuts, raisins, chips, etc., can be added for variety.
Combine soup, chicken, vegetables, 1/2 cup cheese and 1/2 can onions. Spread mixture into a greased 8 x 12-inch baking dish. Bake uncovered at 425° for 10 minutes. Combine biscuit mix, egg and milk to a soft dough. Spoon over hot chicken mixture, bake uncovered at 425° for 20 - 25 minutes or until golden brown. Top with remaining cheese and onions and bake 3 - 5 minutes more.
Mix dry ingredients. Add milk, melted butter and beaten egg. Using two spoons (spoons about the size of a large egg), put in broth. Cook 10 minutes uncovered, and 10 minutes covered.
Peel and cut apples into bite size pieces. Add other ingredients and mix well. Chill until ready to serve.
In bottom of crock-pot, place the hamburger, uncooked. Layer in order the rice, onion, potato and carrot. Mix the two soups together and pour over top, sealing the edges. Cook on low, if started in the morning for dinner that night.
Butter sides of heavy 3-quart saucepan. Place sugar, marshmallows, eggnog, butter, corn syrup and salt in saucepan. Cook over low heat, stirring, until marshmallows are melted. Turn heat to medium and cook until mixture boils. Continue cooking, stirring occasionally, to 230° on candy thermometer. Add chocolate pieces and cook 5 minutes or until chocolate is completely melted. Stir in nuts. Pour into buttered 8-inch square pan. Cool to room temperature. Chill. Cut into squares. Yield: 36 pieces.
Mix all ingredients except Cool Whip. Then fold in Cool Whip. Freeze in paper muffin tins cups. Take out as wanted. Will keep up to 6 months.
Bring sugar, honey and Crisco to boil and cool. Mix in order given. Chill; shape into balls and bake at 350° for 8 to 10 minutes. When cookies are cooled, put into a container with a small amount of powdered sugar. Shake to coat well. This recipe can be halved easily.
Combine all ingredients. Bake in three 9 inch pans at 325° for 25 minutes.
Blend avocado, lemon juice, sour cream and seasonings to taste. Shred lettuce into large bowl. Add remaining ingredients and avocado dressing; toss.
Add flour to make a very stiff dough. Roll thin; let partially dry. Cut into small short strips. Dry. Can be frozen and stored.
Cut zucchini in half; peel and take out seeds. Slice 4 cups and cover zucchini slices with boiling water. Let set in warm water for 5 minutes. Drain well (dry). Add remaining ingredients to zucchini. Mix all these ingredients well. Put in pie shell. Dot with 2 tablespoons oleo and sprinkle 3 tablespoons lemon juice over. Put on top crust. Bake at 450° for 15 minutes. Turn temperature down to 375° and continue baking for 40 to 45 minutes.
Brown ground beef and onion. Drain and stir in barbecue sauce. Set aside. Unroll dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides and firmly press perforations and edges to seal. Pat to form 15 x 13-inch rectangle. Spread meat mixture lengthwise in 4-inch wide strip down center of dough to 1-inch from ends. Top meat with cheese slices. Fold shorter sides of dough over filling. Bring long sides over, overlapping edges. Pinch edges to seal. Bake 20 to 25 minutes. Let stand 5 minutes before serving.
Mix first 4 ingredients and put in 9 x 13-inch pan. Cover with marshmallows. Place in fridge until set. Cook 1 cup pineapple juice, sugar and egg until thick. Let cool. beat in cream cheese and pour over jello. Top with Cool Whip and chopped nuts.
In a punch bowl mix together sherbet and soft drink. Stir occasionally until all the sherbet is melted.
Combine sugar and flour in large bowl. Add butter, egg, buttermilk, vanilla and 2/3 of coconut. Mix well. Pour mixture into pie shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour and 5 minutes or until set. Yields one 9-inch pie.
Boil all ingredients for 5 minutes. Pour mixture over cucumbers in sterile jars. Process in boiling bath for 5 minutes for pints, 18 minutes for quarts.
In a jar or airtight container, place all ingredients, except cut tomatoes and lettuce leaves. Shake well. In a bowl, place tomatoes and enough dressing to cover. Let stand several hours at room temperature.
Cream butter and sugar. Add eggs and vanilla. In separate bowl, mix sour cream and baking powder. On wax paper, sift baking soda and flour. Add, alternating to batter, sour cream mixture and flour mixture. If desired, layer cinnamon, sugar and/or nuts. Pour 1/2 batter and sprinkle remaining cinnamon, sugar and/or nuts. Pour balance of batter. Bake at 350° for 3/4 hour.
Brown beef slowly on all sides; season to taste with salt and pepper. Add liquid from green beans, 1 small bay leaf, 1/2 teaspoon thyme. Cover; simmer 30 minutes. Add onions; simmer 30 minutes more. Add potatoes and simmer until almost tender. About 15 minutes before serving time, add green beans and tomatoes. Taste and correct seasoning before serving.
Heat oven to 400°. In a heavy baking dish combine the olive oil, garlic, salt and a grinding of pepper. Rinse off the chicken breasts and pat dry; trim any fat. Roll the chicken in the oil mixture to coat; arrange in the pan. Sprinkle with the pieces of fresh basil. Arrange the lemon slices around the edges of the chicken. Bake 8 minutes. Using tongs turn the chicken over. Place a lemon slice on each of the pieces of chicken. Bake 8 to 10 minutes longer or until cooked through. Serve warm or at room temperature with the pan juices spooned on top.
Quarter, core and peel the apples; cut the quarters into lengthwise slices. Toss in a bowl with the sugar, then with the lemon juice and finally with the melted butter. Let sit 3 or 4 minutes to render juices. (Meanwhile, preheat oven to 425°.) Turn apples into baking dish and set in middle level of oven, basting every 8 to 10 minutes with juices. Bake 30 to 40 minutes, until apples are tender. Serve as is or with cream, custard sauce or vanilla ice cream. Utterly delicious!
Combine all ingredients in a mixing bowl. Divide dough in half. Use one-half for bottom crust. Other half can be rolled out and cut into 1/2-inch wide strips. Weave strips in a lattice pattern. Crimp top and bottom edges together.
Mix all together. Divide dough into 8 balls. Flatten, put on a plate and refrigerate.
In small bowl, mix together maple syrup, mustard, onion and curry powder. Rub each chicken breast with garlic; arrange in baking pan. Brush syrup-mustard sauce on chicken, then sprinkle with pepper. Place chicken in a 350° oven for 30 minutes. Remove from oven, turn chicken and brush with remaining syrup-mustard sauce. Return chicken to oven and continue cooking until brown and crisp and fork can be inserted with ease, about 30 minutes more.
Melt butter. Add molasses, sugar and egg. Sift dry ingredients and add alternately with milk. Mix well. Drop by teaspoon onto well-greased cookie sheet. Bake approximately 12 minutes at 350°. Makes 6 dozen.
Melt butter in large pan. Add sugar, corn syrup and water. Cook to hard crack stage, stirring constantly. Quickly stir in coarsely chopped nuts. Spread in lightly greased 9 x 13 x 2-inch pan. Cool thoroughly; turn out onto waxed paper. Spread top with melted chocolate and finely chopped nuts. Chill; break into pieces.
For extra-crisp peppers when cooking this dish in the microwave, omit the step of cooking the peppers before adding the fish. If fish fillets are large, cut into 4 serving pieces. Heat oil in 10-inch skillet. Layer onion and bell peppers in skillet; sprinkle with half of the thyme and half of the pepper. Place fish over bell peppers and sprinkle with remaining thyme and pepper. Cover and cook over low heat 15 minutes. Uncover and cook until fish flakes easily with fork, 10 to 15 minutes longer.
Combine in saucepan and bring to a boil the sugar, milk, margarine, cocoa, salt and vanilla. Remove from heat and add the oatmeal, chopped nuts and shredded coconut. Stir well. Drop by teaspoon onto wax paper. Makes 4 dozen.
In casserole dish melt margarine; toss with stuffing mix. Remove stuffing mix from dish. Pour squash and chicken mix in casserole dish and top with stuffing mix. Bake in preheated 350° oven for 20 to 30 minutes, or until light brown and casserole is bubbly.
Put squash, salt and water in a 3-quart covered saucepan. Bring to a boil. Reduce heat to medium. Cook approximately 3 minutes, until tender. Pour off water. Add butter and chives; simmer on low heat for 2 minutes. Serve in heated dish.
Wash and dry chicken pieces. Shake in a paper bag with flour to coat. In a skillet, heat oil and margarine; add chicken and brown each piece. Drain mandarin oranges and set aside. Mix juice from the can with the lemon juice, orange juice, honey, shoyu and ginger. Pour sauce over the chicken in skillet. Cover and simmer for 30 minutes or until tender. Add mandarin oranges 5 to 10 minutes before chicken is done. Serves 4.
Brown onion in margarine; add bell pepper and cook until wilted. Add corn, sugar and pimentos. Add salt and pepper to taste. Beat 1 egg and add to corn mixture. Mix with rice and put in shallow baking dish; top with American sliced cheese and paprika. Bake at 350° for 30 to 40 minutes.
Use hot skillet. Put in olive oil. Get hot again and add garlic and stir until it starts to turn color. Quickly add onion to cool garlic and stir until onions are clear. Add all spices and stir well so the spices are mixed in. Add tomatoes and turn down to low heat. Cover and simmer for 1 hour. Add tomato paste within the hour and stir several times. Remember to stir from the bottom of the skillet. If your skillet isn't big enough you might want to use a bigger pan. This is a low-fat and low cholesterol sauce, unless you add pepperoni or Italian sausage.
Dump in pineapple and cherry pie filling and spread over bottom of buttered 9 x 13-inch baking dish or pan. Sift cake mix evenly over fruit. Sprinkle with pecans over cake and mix. Cover with butter pats. Sprinkle with brown sugar. Bake at 350° for 1 hour.
Pour boiling water on Jell-O; stir until dissolved. Refrigerate until jelled but not set. Add enough cold water to lemonade concentrate to measure 2 cups. Stir into Jell-O; beat until foamy, fold in whipping cream.
Cream eggs, sugars, vanilla, syrup, soda and butter. Add peanut butter. Beat until blended. Add oatmeal, M&M's and chocolate chips. Drop on cookie sheet with tablespoon. Bake at 350° for 12 minutes or until light brown; let stand 1 minute before removing from cookie sheet. Makes 2 dozen.
Preheat oven to 375°. Spray muffin pan cups with vegetable oil cooking spray. In medium size bowl stir together flour, oats, Splenda, baking soda, baking powder, cinnamon, salt, nutmeg and cream of tartar. Set aside.
In preheated pot, saute veggies. Add beef and seasonings; cook until done, stirring occasionally. Drain and set aside. In same pot, add baked beans, brown sugar, hot sauce and season to taste. Simmer for 5 minutes. Add beef mixture; simmer 5 minutes more. Pour baked bean mixture into baking dish; cook at 350° for 20 minutes.
Slice the tomatoes and Mozzarella cheese about 1/4 inch thick (use very sharp knife for tomatoes). Alternate slices of each on a platter overlapping each layer. Sprinkle with basil, olive oil and salt. Serve with warm garlic bread.
Line flat pan with 1-inch sides with aluminum foil, then spray with Pam. Layer bottom of pan with saltine crackers, placing salty side down. Place margarine and brown sugar in small saucepan over medium heat, stirring, until melted and well blended. Pour over crackers and spread to coat. Preheat oven to 400° and bake for 5 to 10 minutes until well heated. Take pan out of oven and sprinkle chocolate chips on top. Spread with wooden spoon while melting until evenly coated. Place in refrigerator and chill until hard. Peel off aluminum foil and then break into pieces. Store in covered container.
In a large enamel or porcelain utensil, measure out the water and sprinkle yeast over top to soften. Set it aside.
Heat oven to 400°. Lightly grease 10-inch pie pan. Sprinkle zucchini, tomatoes, onions and cheese in pie pan. Place remaining ingredients in blender and beat on high speed for 15 seconds (or 1 minute with hand mixer). Pour into pie pan. Bake about 30 minutes, until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Thaw potatoes until workable. Mix all ingredients together. Put in 9 x 13-inch pan. Bake at 350° for 45 minutes to 1 hour.
Toss cheese with flour. Add spinach, milk, eggs and seasoning; mix well. Pour into pastry shell. Bake at 350° for 1 hour.
Warm the oil, milk and water all together. Add the remaining ingredients. Butter pan and cook until brown in a 400° oven.
Mix cake mixes and drop by spoonfuls on cookie sheet. Bake at 350° until done and cool. Mix diabetic frosting with peanut butter. Fill cookies.
Mix all ingredients with the juice from can of fruit cocktail and 2 eggs. Mix until smooth and add fruit. Pour into greased and floured 9 x 14-inch Pyrex pan. Sprinkle 1/2 cup brown sugar and 1 cup nuts over top and cook 45 minutes at 325°.
Combine cream cheese, peanuts and garlic. Spread each slice of ham with mixture; roll as for jelly roll. Chill thoroughly; cut into slices. Serve each slice on round cracker if desired. Yield: 48 servings.
Mix all ingredients. Spread on bread liberally. Bake 10 to 15 minutes at 350 degrees or until slightly bubbly and brown. If baked too long bread will become dry and hard.
Peel taro; cut	into 1 to 1 1/2-inch cubes. Put into large pot. Fill	with water to just cover taro. Cook until gravy starts to form. Add grated coconut and can of coconut milk. Add sugar to taste.
Preheat oven to 425°. In a large skillet, brown beef and onion; drain. Stir in tomato sauce and taco seasoning mix. Prepare pizza crust according to package on 12-inch pizza pan or jelly roll pan. Spread beef mixture over crust. Sprinkle with cheese. Bake at 425° for 15 to 19 minutes on bottom rack until crust is golden brown. Top with lettuce, tomato and sour cream.
Combine bran, sugar, salt, soda and flour. Add eggs, margarine and buttermilk. Mix well. Store in covered container (preferably glass) in refrigerator up to 6 weeks. Use as desired or bake all at once and freeze. Bake at 400° for 15 to 20 minutes. Makes a lot.
Hull and chop pint of strawberries. With fork blend baking mix, milk, corn oil spread and sugar. Spread into greased pan. Sprinkle with 2 teaspoons sugar. Bake in 425° oven for 15 minutes. Cool in pan for 10 minutes on wire rack. Remove from pan. Cool on rack. Cook rhubarb and cornstarch with 1/2 cup sugar on medium heat stirring constantly until mixture thickens and boils. Boil for 1 minute. Remove from heat and cool. Stir in strawberries while rhubarb mixture is still hot. Slice shortcake in half horizontally. Place bottom half on cake plate. Spoon strawberry mixture on top, then Cool Whip. Replace top and garnish.
Mix all ingredients together. Put into oiled loaf pan. Bake at 350° for 60 minutes. Makes 1 loaf.
Preheat oven to 325°. Beat egg white until stiff. Add brown sugar. Stir in 1 1/2 cups whole pecan until coated. Drop by small spoonfuls on greased cookie sheet. Turn oven off and leave in oven for 40 minutes.
Mix by hand the flour, sugar, salt and shortening. Reserve 1 1/2 cups of crumbs. Add ginger, cloves and cinnamon. Dissolve soda in the warm water. Add it to the mixture. Add the molasses and beat until smooth. Put in greased 13 x 9-inch pan. Sprinkle reserved crumbs on top. Bake at 350° for 1 hour.
Chill ingredients. Mix first 4 ingredients in a punch bowl. Add 7-Up or Sprite. Add drops of red food coloring, if desired. Stir. Float block of ice; garnish with fruit slices. Makes 32 servings.
Put shortening in hot water. Add the soda and pour over chopped dates. Mix and let stand while mixing dry ingredients. Mix all dry ingredients and add to the liquids, mixing well. Add the nuts last. Fill a well-greased loaf pan and bake at 350° for about one hour and 10 minutes (or until well done).
Cook pepper and onion in butter until tender, but not brown. Add rice, thyme, salt, pepper and bacon.
Dissolve gelatin in water. Add to warm soup. Mix all ingredients together. Put in mold overnight. Unmold on platter and serve with crackers, especially Wheat Thins.
Sift together flour, soda, salt and spices. Beat shortening and sugar until fluffy. Add eggs; beat well. Add vanilla. Alternate adding dry ingredients and mashed bananas, mixing well. Add nuts. Drop by teaspoonful on greased cookie sheet. Bake in a 400° oven for 15 minutes.
Cook macaroni according to package directions until tender, drain and combine remaining ingredients and pour mixture into a buttered 2-quart casserole dish. Bake for 1 hour at 350°.
Mix pineapple, sugars and cream. Boil until soft ball stage. Add vanilla and chopped nuts. Stir until cool. Pour into a buttered pan and cut.
Melt butter; blend in flour, stir in broth. Add soup, sherry and seasonings. Divide in half. Add spaghetti and mushrooms to half and place in buttered casserole dish. Add turkey to remaining sauce and spread over top of spaghetti. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Mix Underwood liverwurst spread, ground beef, onion powder, pepper and seasoned salt. Shape in six (6) thin rectangular patties. Fry patties and chopped onions on a lightly greased grill or skillet. As patties fry, make holes in them here and there with the tip of a knife. Serve on small "burger buns" with plenty of onions and a dill pickle chip. Yields 6 servings.
Mix first 2 ingredients, press into a 9 x 13-inch dish. Mix next 2 ingredients and spread over first layer. Slice as many bananas lengthwise as desired and spread over second layer. Spread pineapple over third layer. Spread Cool Whip over fourth layer and spread chopped pecans over fifth layer. Keep refrigerated until serving time.
Saute celery, onion and green peppers in butter until tender and transparent. Add eggplant and zucchini and cook until tender. Add tomatoes, chicken broth, oregano, salt and pepper. Cook over medium heat for 1/2 hour or until all vegetables are tender. Serve plain or with Parmesan cheese sprinkled on top.
Beat egg whites and cream of tartar until makes soft peaks. Gradually add sugar and beat until stiff peaks form. Spread on pie. Bake 10 minutes at 400° until brown.
Mix, bake and cool cake as directed on package. Trim all crust from cake, then cut cake into 1-inch cubes. Put half of cake cubes into a 13 x 9 x 2-inch baking dish. Spread with pie filling. Add remaining cake cubes in a layer.
Melt butter and mix all ingredients together. Slice rolls in half and put ham and cheese in them. Put rolls back together and pour sauce on top. Bake at 350° for 15 to 20 minutes.
Heat oil on medium; 5 minutes later add onion. Wait 2 minutes and add peppers. Two minutes later add garlic, mixing at all times. Stir in tomatoes and remaining vegetables. Add dressing and mix well. Cover and cook until veggies are all tender.
Sift dry ingredients. Add all together. Bake in a 350° oven for 25 minutes. Great for cupcakes also.
Beat batter ingredients until very smooth. Heat oil to 375°. Pour 1/4 cup batter into funnel, holding finger over opening. Swirl batter into hot oil by using a bull's eye circular pattern. Fry until brown, then turn with tongs. Fry second side. Drain on paper towels. Sprinkle with powdered sugar. Serve with hot maple syrup.
Lightly dredge the pork in flour, then brown lightly in olive oil in a large Dutch oven. Remove pork; lower the heat and cook the onion and garlic until quite fragrant. Return pork to the dish and add the canned chiles and tomatoes. If you like your chili really zesty, add some minced jalapenos or serranos too. Add additional liquid to almost cover the pork. Simmer covered until pork is just tender. Season with cumin and chili powder - be very generous with cumin as it is what really sets this chili apart. Three to four tablespoons is not unusual. Simmer about 30 minutes more and serve with heated tortillas and if you wish, some grated Jack cheese on top. This both reheats and doubles well. Serves 6 to 8.