HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shortening, brown sugar and eggs together. Add and stir in flour, salt and baking powder. Stir in chocolate bits and walnuts. Spread in loaf pan. Bake at 350° for 30 to 35 minutes. When cooled, cut in slices. Baked product will sink in the middle.
Heat corn to boiling, stir in cream cheese, heated corn will melt cream cheese. Add chopped green chilies. May double or triple. Excellent with turkey, great to take for potluck dinners.
In a medium paper sack or a large plastic bag, combine the cheese crackers, oyster crackers, the dry buttermilk salad dressing mix and the oregano. Close back and shake well, then pour the oil in the mixture and shake well again.
Cream margarine, shortening and sugar. Add eggs one at a time. Sift dry ingredients, including cocoa. Add alternately with milk. Add vanilla. Bake in greased Bundt pan (or undivided tube pan) at 325° for 1 1/2 hours. Do not open oven door until time is up!!!!! Cool in pan.
Cook onion in margarine. Add catsup, chili powder and brown sugar. Cook 2 or 3 minutes. Pour over cooked meat.
Layer cabbage and onions in very large bowl. Put vinegar, sugar and spices in saucepan and bring to a boil. Mix in salad oil and pour over contents of bowl. Stir occasionally for several hours. Best if made 1 to 2 days in advance. Does not require refrigeration.
Brown ground beef and onion; drain. In a large casserole dish, mix beef mixture with soups, beans, mushrooms and spices. Spread evenly in dish. Top with layer of Tater Tots. Top Tater Tots evenly with shredded cheese. Cover. Bake at 350° for 30 minutes. Remove cover and bake another 15 minutes or until browned.
In a pan on top of stove, saute broccoli in oil until tender-crisp. Remove from pan. Stir in carrots; saute until tender-crisp. Stir in mushrooms; saute lightly. Return broccoli to skillet. Stir in lemon. Combine butter and sugar; add to vegetables. Stir until vegetables are well glazed. Makes 4 to 6 servings.
Measure into bowl 2/3 cup warm water and sprinkle in 2 packages yeast, stirring until dissolved. Add biscuit mix, milk and egg. Beat with rotary beater until smooth. Bake pancakes on hot griddle, lightly greased. Turn only once when bubbles appear and edges become dry. Serve with butter and syrup. Makes about 12 (4-inch) pancakes.
Defrost potatoes. Add soup, milk, 1/2 of the butter and onions. Place in a 9 x 13-inch pan. Sprinkle remaining 1/2 of onions and butter on top. Bake at 350° for 45 minutes to 1 hour.
Place meat in a dish. Mix onions, bay leaves, peppercorns, cloves, juniper berries, salt, vinegar and water; pour over meat. Cover tightly and refrigerate 3 days, turning several times. Remove meat and brown. Save the marinade. Add marinade to meat in skillet, cover and simmer 2 1/2 hours. Remove meat; remove onions. Strain liquid and drippings in skillet. Measure and add water to measure 2 1/2 cups liquid. Add cabbage, cover and simmer 10 minutes. Stir in gingersnaps and sugar; simmer 3 minutes.
Melt margarine; add rice, seasoning packet, onion soup and water. Simmer 1 minute; add chestnuts and mushrooms. Pour into slightly greased casserole. Bake at 350° for 45 to 55 minutes. Last 15 minutes, sprinkle chopped pecans over top of casserole.
Wash the ducks inside and out and dry completely. Salt and pepper. Melt butter in roasting pan; brown ducks on all sides on top of stove. Pour lemon juice in cavities of ducks and put rinds around sides. Cook, covered, in 300° oven until tender. Remove meat from bones and pour gravy in pan over meat. Serves 6.
Beat eggs in a small mixer bowl. Blend in sugar and melted butter or margarine. Combine flour, cocoa and salt; add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25 to 30 minutes or until almost set (pie will not test done).
Preheat oven to 350°. Melt butter in a 13 x 9 inch pan. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top with remaining ingredients in order listed. Press firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.
This soup thickens as it stands; add a bit more broth if thinner soup is desired.
In a 2-quart saucepan, stir together evaporated milk, corn syrup, chocolate and butter or margarine. Stirring constantly, cook over low heat for 10 minutes or until chocolate is completely melted and mixture is well blended and slightly thickened. Remove from heat. Stir in vanilla. Cool to room temperature. Serve over ice cream or cake. Store in a tightly covered container in refrigerator. Before serving, reheat in small saucepan, stirring constantly. Makes 1 3/4 cups.
Combine orange juice and peaches with next 5 ingredients in saucepan and cook slowly for 10 minutes. Meanwhile, dredge chicken in seasoned flour and brown in hot oil in large pan. Remove chicken, just to pour off oil, retaining flavory bits in skillet. Replace chicken and pour fruit sauce over top. Cover and simmer for 20 minutes. Serves 4 to 6 people.
Cook squash and onion until tender. Combine all ingredients except bread crumbs. Put in a casserole dish and top with bread crumbs. Bake 20 minutes at 350°.
Line 15 x 10-inch pan with heavy foil. Lightly grease foil. Sprinkle 1 cup pecans to within 1-inch of edges.
Take 1 medium can of baked beans. Add some brown sugar, some ketchup and chopped onion. Lay bacon strips on top of beans and bake 30 to 45 minutes at 350°.
Peel onions and cucumbers and slice in medium size bowl. Cover with cold water and add 1/4 cup table salt. Soak approximately 2 hours. Drain well. Add Miracle Whip and vinegar to taste.
Cook sugar, syrup, water, molasses and salt until sugar melts. Add the butter and cook until spins a thread. Pour over the popcorn and make into balls.
Beat egg whites and cream of tartar until stiff. Gradually add sugar and vanilla and continue beating. Fold in broken saltines and chopped nuts. Spread in a greased 11 x 15-inch pan and bake 30 minutes at 325°. When cooled, spread on the Dream Whip, prepared according to directions. Top with cherry pie filling and chill at least 2 hours before serving. This will keep 5 days in refrigerator and still be firm.
Chop peppers, onions, tomatoes and cabbage as fine as you like it. Mix in salt and let stand overnight. Drain. Mix vinegar, spices (tie pickling spice in cloth), and sugar and simmer for about 20 minutes. Add the chopped mixture and continue to simmer for another 25 minutes. Place mixture in hot jars and seal.
Spray mini muffin tin with nonstick spray. Spoon cookie dough in each section, filling 3/4 full. Bake at 350° for 8 minutes. Dough will rise up like muffins. Remove from oven and immediately push 1 Reese's cup into each cookie. Return to oven for 2 minutes. Cool in pan 3 to 5 minutes before moving to wire rack.
Line 12 muffin tins with foil liners. Place 1 wafer in each cup. Mix cheese, vanilla and sugar at medium speed until well blended. Add eggs and mix well. Pour over wafers, filling cups 3/4 full. Bake at 325° for 25 minutes. Top with fruit, melted chocolate, etc.
Cook and debone chicken. Place in 1 1/2-quart Pyrex dish. Bring broth and cream of celery soup to a boil. Mix thoroughly. Combine flour, melted butter and buttermilk. Pour over chicken mixture. (This makes the crust.) Bake at 350° for 40 minutes or until brown.
Cook sugar, vinegar, flour and mustard until thick. Cool. Drain vegetables and beans. Add the chopped vegetables. Pour the cooked dressing over all and mix. Store in the refrigerator overnight. Will keep for 1 week when refrigerated.
Mix ingredients. Pour over chicken in casserole. Bake uncovered at 375° for 1 hour. Serve with buttered noodles.
In a dutch oven or large sauce pan cook beef and chopped onions until the beef is no longer pink. Drain then stir in taco seasoning, corn, beans and tomatoes. Cover and simmer 15 minutes or until heated thoroughly, stirring occasionally. Place tortilla chips in soup bowls, ladle soup over chips and sprinkle with cheese. Serve with warm tortillas.
Brown hamburger with onion; drain. In dripper pan roll hamburger in shells. Pour cream of chicken soup, diluted with water, over shells. Pour tomato soup, undiluted, combined with enchilada sauce over shells. Sprinkle with grated cheese. Bake at 350° for 25 minutes or until boiling around edges. Serve with chopped lettuce on top. Makes 10 to 12 servings.
Soak beans overnight in at least double amount of water. Next day, bring to a boil, drop in bouillon cubes and onion (if desired). Cook until tender.
Mix and serve in a hollowed-out pumpernickel round loaf. Use hollowed out bread in bite size pieces to dip. Will make 2 to 3 cups.
Cut ribs in serving size pieces; brown in frying pan, then wrap in paper toweling to remove excess grease. Sprinkle with salt, pepper, Worcestershire sauce, Durkee sauce and a little brown sugar. Slice onions over ribs; gradually add spaghetti sauce. Cover and bake at 325° to 350° for 4 to 5 hours.
Simmer 1 hour. If need of storing in refrigerator, strain out spices. Makes about 1 gallon.
Combine chicken broth, tomato sauce and dried whole oregano in a small bowl. Stir well and set aside. Combine turkey, parsley, poultry seasoning, pepper and garlic in a medium bowl. Stir until well blended. Divide mixture into 4 equal portions shaping each into a 1/2 inch thick oval patty. Sprinkle breadcrumbs on a sheet of wax paper. Press patties in breadcrumbs, lightly coating each side. Place patties in a shallow baking dish coated with vegetable cooking spray. Bake at 450° for 8 minutes; drain. Turn patties over and spoon tomato mixture evenly over patties. Bake an additional 8 minutes or until sauce is bubbly. Sprinkle patties with cheese and bake 1 additional minute or until cheese is melted. Garnish with parsley.
Mix first 3 ingredients. Stir milk and ice cream into the first mixture. Serve.
Make cornbread a day ahead; let cool thoroughly. Combine sour cream, mayonnaise and dry dressing mix; set aside. Combine tomatoes, onions and peppers; set aside. Place 1/2 crumbled cornbread in bottom of 4-quart serving dish. Top with 1/2 of beans and 1/2 of the combined tomatoes, onions and peppers. Add 1/2 of the cheese, 1/2 the bacon and 1/2 of the corn. Spread 1/2 of the dressing mixture over top. Repeat the layers, leaving enough cornbread for a light covering over the mixture. Garnish with green pepper rings and sliced tomatoes. Chill 2 to 3 hours. Beat when chilled overnight.
Mix water, sugar and cornstarch. Cook 2 to 4 minutes, then add Jell-O and a few drops of red food coloring. Cool. Add strawberries and pour into cooked pie crust. Top with Cool Whip. For 2 pies, buy 3 pints of berries.
Beat 1/3 cup sugar into egg yolks. Add salt; stir in milk. Cook over medium heat, stirring constantly, until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating to soft peaks. Add to custard and mix thoroughly. Add vanilla. Chill 3 or 4 hours. Pour into punch bowl or cups. Serve with whipped cream and nutmeg. Serves 6 to 8.
Melt oleo in a large roasting pan. Stir in salt and Worcestershire sauce. Add cereal and nuts. Mix until all pieces are coated. Heat in 250° oven for 1 hour; stir every 15 minutes. Spread on paper towels to cool. Makes about 9 cups.
Add well beaten eggs last. Dough will be stiff. Mix flour in with hands. Pat down on cookie sheet with a fork. Bake slowly, as they burn easily, at 300°.
Mix all ingredients together in large bowl. Pour into a greased 9 x 13 baking dish. Bake at 375° for 50 to 60 minutes or until golden brown and thick. Yields 6 servings.
Cream shortening, sugar and eggs together. Sift flour, cream of tarter, baking soda and salt together. Mix all ingredients, mixing well. Form into 1-inch balls and coat with mixture of cinnamon and sugar. Bake at 350° for 8-9 min. Cookies will be a light brown when done.
Mix in cereal bowl. Spread mixture on bun tops. Layer baked ham or chipped, chopped ham. Fold Swiss cheese over meat. Wrap in foil and heat in 350° oven for 15 minutes.
Boil the first 3 ingredients for 10 minutes. Set aside and let steep. Strain out cranberries. To what's left, add juices of oranges and lemons. Add sugar. Serve warm with 1 stick cinnamon in cup.
Dissolve Jell-O in boiling water. Add rest of ingredients. When thickened, fold in whipped canned milk; chill.
Mix all ingredients well and press in pan sprayed with Pam. Bake for 1 hour in slow oven at 300°.
Cream shortening, sugar and salt. Mix together vinegar, egg and water. Add flour; mix until easy to work with. Add more flour if necessary. Chill at least 1 hour before using.
Mix eggs until foamy. Slowly add sugar and beat until thick. Add cool whip, vanilla, salt and eagle brand milk.
Combine all ingredients except fish and bacon; mix well. Brush mixture inside and out of fish. Place fish in a buttered baking dish. Score skin with sharp knife in 2 or 3 places. Wrap with bacon strips. Bake in 350° oven for 40 to 45 minutes or until fish flakes easily. Baste with pan juices often.
Sift flour and baking powder together. Cream Crisco, margarine and sugar together until fluffy. Add eggs, one at a time, and beat well. Add flour, a little at a time, with milk and sour cream. Fold in on lowest cycle on mixer. Add vanilla; pour in a well greased and floured 10-inch tube pan. Bake at 325° about 2 hours.
Stir ingredients together in order given, pouring liquids into flour. Add a little warm water if necessary.
Stir water into cornstarch. Stir in soy sauce and salt. Set aside. Snap off and discard woody bases from asparagus. Bias slice asparagus clockwise into 1 1/2-inch lengths. (If asparagus is not young and tender, precook 4 to 5 minutes.)
Place all ingredients in blender. Blend until all ice is crushed and malted is thick.
Saute onions in oil until tender. Add ground beef and brown. Add seasonings, tomatoes and kidney beans. Stir. Add beer and stir. Simmer slowly, covered, for 1 to 1 1/2 hours or until thick. Remove lid and simmer, uncovered, if necessary. Serve with rice, grated cheese and sour cream.
Mix first 3 ingredients together to make sauce. In 13 x 9-inch pan, layer broccoli, grated cheese, sauce and onions (turkey, chicken, ham, etc., if desired; if meat is used, use only one package of broccoli). Cover with stuffing mix, make another layer putting remainder of stuffing on top. Bake at 350° for 1/2 hour.
Bake in 9 x 13-inch casserole for 20 minutes at 350°. During last 10 minutes, sprinkle shredded cheese on top.
In a large mixing bowl, sift together sugar and flour. Combine margarine, shortening, cocoa and water in saucepan. Bring to a boil. Pour over flour and sugar mixture and mix well. Cool a little and add buttermilk, soda, vanilla, eggs and cinnamon. Mix well. Batter will be thin. Pour into greased and floured 9 x 13-inch pan and bake 40 minutes at 375°.
Combine ingredients and mix well. Make small balls and roll in sifted powdered sugar. Place on greased cookie sheet and bake at 350° for 12 to 15 minutes. Do not overcook!
Boil raisins in water 10 to 15 minutes. Add Crisco. Mix together other ingredients. Stir in raisins, water and Crisco mixture. Spread on well-greased cookie sheet. Bake 20 minutes at 350°.
Cook sauce until well blended (about 10 minutes). Garlic and onion juice may be added. (I usually put in my sauce.)
Put shredded cabbage in bowl. You may add grated carrots, bell pepper, cheese and a little onion if desired. Mix salad dressing, vinegar, sugar, salt and celery seed in a cup and beat it up with spoon and then pour over cabbage and toss. Sometime, if you want to, you can toss just before putting it on the table for the meal.
In 2-quart casserole, layer half the onion, celery and green pepper; season with salt and pepper. Top with beef; season 3/4 teaspoon salt and 1/2 teaspoon pepper. Pour on tomato sauce. Top with remaining onion, celery and green pepper; season with salt and pepper. Arrange potatoes over top; spread with soup. Bake uncovered in 350° oven for 1 1/2 to 2 hours or until potatoes are tender and top is slightly browned. Do not stir. Makes 6 servings. Can be made a day ahead and reheated. Freezes well. Thaw, then cover and reheat in 350° oven.
Follow directions on cake mix and bake in 13 x 9 x 2-inch pan. Leave cake in pan and punch holes in top. Spread Eagle Brand milk over top of cake; let cool. Spread cream of coconut over cake. Now spread Cool Whip. Last spread coconut over Cool Whip. Cover tightly and refrigerate for 2 or 3 days before serving.
In mixing bowl, cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time. Beat well. Mix flour, salt, cream of tartar and soda. Mix sour cream and jam together. Add dry ingredients alternately with sour cream mixture. Stir in nuts. Put in 5 small greased loaf pans. Bake at 350° for 50 to 55 minutes. Can be frosted with a thin white icing drizzled over top.
Whip in blender the oil, vinegar and sugar. Add celery salt and catsup. Use over green salad. Refrigerate. Shake before use. (It can separate.)
Bruise the spices and tea in a muslin bag. Boil with vinegar and sugar for 5 minutes. Pour over the rind and let it stand 24 hours. Remove the liquid and after heating it, pour over the rind again and let stand for another 24 hours, after which, boil all together for a short time.
Melt caramels with water in saucepan over low heat. Stir occasionally until sauce is smooth. Place bread cubes in greased 11 3/4 x 7 1/2-inch baking dish. Top with apple slices. Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over apples. Cover with caramel sauce. Set dish in large pan on oven rack; pour in boiling water to 1/2-inch depth. Bake at 325° for 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold. Serves 6 to 8.
Sprinkle orange Jell-O over cottage cheese and mix. Drain oranges and pineapple. Mix with cottage cheese and dry Jell-O. Fold in Cool Whip and set in refrigerator about 1 hour before serving.
In a large bowl cream eggs, butter and sugar together. Add peanut butter, vanilla, karo syrup and baking soda. Mix well. Add remaining ingredients, use a rounded tablespoon of dough per cookie. Bake at 350 degrees for 16 minutes. Leave in pan approx. 2 minutes after taking off of pan. Makes about 4 dozen. If you want a thicker cookie refrigerate dough overnight.
Combine all ingredients in greased baking dish. Bake in 275° oven for 3 hours. During the first hour, stir frequently. During last half hour add 1/2 cup raisins.
Cream shortening in mixing bowl. Gradually add powdered sugar. Add milk and food coloring.
Beat together first 6 ingredients until very thick. Stir in flour. Beat egg whites, cream of tartar and salt until foamy. Slowly add 1 cup of sugar; beat until stiff glossy peaks form. Gradually beat yolk mixture into egg whites. Pour into ungreased 10-inch tube pan. Bake in 325° oven for 1 hour. Invert cake to cool. Cut cooled cake into 3 layers. Dust top with confectioners sugar.
Place shredded cabbage in greased baking dish. Brown hamburger with chopped onion. Stir in uncooked rice. Place meat and rice mixture on cabbage, then cover with tomato soup and 1 can of water. Cover with foil and bake in 350° oven for 1 hour. Serves 6. Serve with salad and hot rolls. Dish is low in calories, yet filling.
In a mixing bowl, beat water and egg white until frothy. Mix pecans in. In a separate bowl, combine sugar, cinnamon and salt. Add to pecan mixture, mixing well. Spray baking sheet with Pam. Spread pecans on baking sheet; bake at 225° for 1 hour, stirring occasionally. (I like these for Christmas gifts, just put in glass jar and add a ribbon.)
Bring first three ingredients to a boil; simmer for 5 minutes. Add margarine. Mix the cornstarch with a little cold water until dissolved and add this to mixture. Pour into unbaked pie crust; top with crust. Bake at 350° until top crust browns.
Mix together the margarine, flour and pecans. Pat in the bottom of a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.
Beat until frothy. Gradually add flour until you have a soft but not sticky dough. The last bit of flour you add, I usually knead with my hands. Roll out into a circle; let dry 2 to 3 hours. Cut into strips, then slice as thin as you want. Add to boiling broth. Cook until done.
Mash bananas. Stir in flour, baking soda, salt and sugar. Beat eggs and pour in with oil and nuts. Pour in muffin tin of loaf pan. Bake at 350° for 14 minutes or until toothpick comes out clean. Makes 12 muffins.
Mix all ingredients, except chips. Place in casserole dish and sprinkle chips on top. Bake at 350° for 20 minutes or until bubbly around the edges. Yields 6 servings.
Dissolve 1 package gelatin in 1 cup boiling water. Pour 2/3 cup gelatin into mold or 8 x 8-inch pan; refrigerate and let set. Add 2 tablespoons sour cream to remaining 1/3 cup hot dissolved gelatin and beat. Pour and spread over first layer. Repeat procedure with 4 other packages. It will take about 1 hour for the first layer to set, but after that layers set fast.
Brown chopped meat and chopped onion and add salt and pepper as you desire. Meanwhile, cut tops off peppers and clean. Cut out middle stem from top. Boil the bagged rice. Drain chopped meat from grease and add rice; mix. Spoon into the peppers. Put in pot. Add stewed tomatoes around peppers. Put tops of peppers on each pepper and put a tomato on each. Add 1/2 cup of water to pot and let simmer until they feel soft. Serve.
Cream together first 3 ingredients. Add eggs and vanilla. Add dry ingredients. add chips and nuts last. Bake for 12 minutes at 350° on ungreased cookie sheet.
Mix all of the ingredients together. Cook down low and seal in hot jars. This is the ketchup we eat with dried beans.
Pour boiling water over sugar and shortening. Add cold water and beaten eggs. When cool, add yeast, salt and flour (small amount at a time), stirring well. Let rise 3 hours. Make into rolls (let rise 2 more hours) or store in refrigerator until ready to use. You can make all rolls out at once and freeze. They freeze well. DO NOT CROWD TOO CLOSE IN PAN WHEN BAKING. Bake at 400° until brown and done.
Cook carrots in salty water until slightly soft. Rinse in ice water. Arrange layers of carrots, green pepper and onion in bowl or container with lid. Combine all ingredients (remaining) in a saucepan and bring to boil, stirring until thoroughly blended. Pour over carrot mixture and refrigerate until flavor is absorbed, 24 hours. Will keep 2 weeks if kept cold.
Cream sugar and butter. Mix. Drop by spoon on a cookie sheet. Press on a Kiss and mold dough around. Bake at 350° for 10 minutes. Makes 60 to 90 cookies.
Brown hamburger; drain. Place all ingredients in a large kettle; cook over medium heat until spaghetti is tender. Add water if necessary. This recipe gets better the more its cooked.
Whip cream and sugar until stiff. In separate bowl, dissolve coffee in rum. Gently fold into whipped cream mixture. Beat egg whites until stiff. Fold into cream mixture. Spoon into fluted cupcake holder until filled (or use parfait glasses). Sprinkle top with nuts and place a cherry on top. Cover with Saran Wrap and then foil and place in freezer until frozen. (May be kept up to 4 weeks in freezer.) Remove from freezer just before serving. Can also be made in cake pan with ladyfingers all around outside.
Mix everything except buttermilk and flour, then add buttermilk. Mix it and then add flour. Add ginger to taste. Bake at 300° for 20 minutes.
Brown chops on both sides. Add tomatoes, tomato sauce, salt, pepper and water. Cover and simmer 30 to 40 minutes or until chops are tender. Place rice in center of platter and arrange chops around rice. Pour tomatoes over chops and rice.
Beat eggs until well blended. Stir in oil, vanilla and lemon juice. Blend in sugar and beat until mixture thickens. Sift flour, baking powder and salt. Stir into egg mixture. Dough will be soft. Drop by teaspoon on ungreased cookie sheets 1 inch apart. Bake 8 to 10 minutes at 350° to 375°. Yields 3 dozen.
Mix all ingredients and form into small balls. If balls then to crumble, add a few extra drops of bourbon to the mixture. Roll each in powdered sugar and store in airtight container for about a week to ripen. Makes 4 dozen 1/2-inch balls with approximately 60 calories per serving.