HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream shortening; add sugar and cream again. Add eggs and beat well. Stir in the molasses. Add dry ingredients alternately with hot water in which soda has been dissolved. Bake at 350° in a 9 x 12 pan. Remove from pan. Cool. Cut in squares. Serve with whipped cream.
Flour roast and brown both sides. Remove roast and make gravy. Put roast back in deep covered skillet; cook until tender. Add onion, tomatoes and garlic. Simmer for half hour. Cook rice separate and serve with gravy and roast.
Dissolve gelatin in boiling water. Add sugar and cold water. Thicken slightly. Add pineapple, cranberries, celery, apple and nuts. Pour into mold or serving dish. Refrigerate until set. Serves 6.
Heat broth in saucepan. Add potatoes, pepper and seasoned salt. Heat to boiling. Simmer 5 minutes. Do not drain.
Combine first 3 ingredients in a bowl. Add butter, eggs and vanilla and stir well. Stir in pecans. Pour batter into a greased 8-inch square baking pan or dish. Bake at 350° for 20 minutes. Cool and cut into squares. Yield: 1 1/2 dozen.
Combine all ingredients and mix well. Does well with reduced-fat mayonnaise and sour cream. Best done the day before. Use for raw vegetables. Great also on baked potatoes.
In a large stainless steel saucepan, mix together all ingredients. Over medium heat, cook until the mixture thickens. Remember to stir because there is a possibility of scorching. Cool and refrigerate. Serve with chicken or turkey or your favorite cold roast meats.
Mix shortening, egg, water and sugar. Add flour, baking powder and salt. Pour 1/2 mixture in pie pan. Add filling. Pour remaining mixture on top. Bake 1 hour in 350° oven. Check with knife. Makes 1 pie.
Spread pineapple on bottom of 9 x 13-inch pan. Next, spread blueberries over pineapple. Sprinkle 3/4 cup sugar over blueberries. Sprinkle dry cake mix over mixture. Melt butter and pour over cake mix. Top with chopped nuts and remaining 1/4 cup sugar. Cook about 30 minutes at 350°.
Peel and boil the potatoes until tender. Drain and beat in a large bowl until fluffy, adding butter, seasonings and milk. Check to see if it needs more seasonings. Place in an 8 x 11-inch pan. Fold cheese into whipped cream and spread over potatoes. Bake at 350° for 25 minutes, only until golden brown. Serves 10.
Beat egg yolks until foamy. Stir in 1 cup sugar into the yolks very gradually, beating constantly. Now stir in the flour and salt until smooth, then pour in lemon juice and mix thoroughly. Add the boiling water last. Cook over boiling water, stirring constantly, until the filling is smooth and thick. Takes about 20 minutes. Cool before pouring into pie shell.
Brown ground meat in skillet; pour into colander and rinse well. Put into slow cooker. Add onions, green pepper, tomato sauce and water. Stir until mixed well. Salt and cover. Cook on high for 4 hours.
Mix ingredients well. Divide into 4 parts and color with food coloring. Place in Tupperware Bell Tumblers or Snack Cups. Great fun for the kids because they can eat it!
Combine lime drink mix, lemonade, pineapple juice, water and lemon juice. Chill.
Prepare Dream Whip as directed on package. Add beaten egg. Fold in cake mix. Chill several hours. Form balls and roll in powdered sugar. Put on greased cookie sheet. Cook until edges are slightly brown.
Combine all ingredients and beat for 2 minutes. Pour into a 13 x 9 x 2-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or until done. Cool and top with topping. Store in refrigerator.
Mix the above and bake in greased and floured 9 x 13 pan at 350 degrees for 1 hour.
Mix the oats, salt, sage and eggs. Form into 4 flat patties. Fry in the butter until brown on both sides. Boil 1 quart water. Add bouillon cube. Pour over patties. Simmer, covered, for 30 minutes.
Cook rice according to package directions, approximately 45 minutes. In microwave or a sprayed nonstick skillet, cook bell pepper and onion until tender. Put this in a large mixing bowl and set aside. Cook the turkey sausage; drain. Mix with the cooked vegetables. Add the cheese to the hot mixture; stir until cheese is melted. Add drained mushrooms, pimentos, soup and cooked rice. Mix well. Bake at 375° until hot, bubbly and slightly browned. Makes 6 large servings.
Cream the oil and sugar. Add eggs. Mix thoroughly. Add flour, cocoa and buttermilk alternately. Boil water and soda together and add last. Bake at 350° for 35 to 40 minutes. Test center with toothpick. (Use a 13 x 2 x 9-inch pan.)
Sift dry ingredients into bowl. With pastry blender, cut in butter and half of the cheese until coarse and crumbly. Add ice water. Shape into a ball. Roll out pastry 1/8 inch thick. Sprinkle with remaining cheese. Fold dough in half and roll out 1/8 inch thick again. Cut pastry into 5 inches long and about 1/2 inch wide. Sprinkle with celery seed. Bake on ungreased cookie sheets at 350° for 12 minutes or until light brown. Makes about 5 dozen.
Heat oven to 350°. Mix all except chocolate chips thoroughly then beat for about 4 minutes by hand. Add chocolate chips and mix well. Bake in a greased and floured tube pan or Bundt pan for 50 to 60 minutes, until firm. Chocolate chips do not melt but remain suspended throughout the cake.
Fry crumbled sausage and onion until browned. Cook broccoli, then drain. Beat together eggs, milk, pepper and mix. Put sausage, onion, broccoli and cheese in bottom of greased 9 x 13-inch pan. Pour egg mixture on top. Bake at 350° for 50 minutes or until set.
Note: As you see, I put down to use Robin Hood flour. That's because it is the best brand to use in making breads and rolls.
Preheat oven to 375°. Beat cooled mashed sweet potatoes with sugars in mixer bowl until smooth. Add butter, a few pieces at a time, beating until melted. Beat in salt, nutmeg and pumpkin pie spice. Gradually add milk and vanilla. Add eggs, one at a time, beating well after each addition. Spoon into pie crust. Bake 50 to 60 minutes, until toothpick inserted into center comes out clean. Cool on wire rack.
In large skillet, cook spinach and garlic in oil for 5 minutes, stirring frequently. Dissolve bouillon in water. Add bouillon mixture, basil, cottage cheese and salt to spinach. Stir over low heat until blended. Toss spinach mixture, grated cheese and noodles. Serve in heated dish, garnished with parsley. Refrigerate leftovers. Makes 4 to 6 servings.
Mix all ingredients well. Bake at 350° until done, about 1 hour.
Cook carrots until tender. Cool. Mix sugar, soup, oil, vinegar, salt and pepper. Bring this mixture to a boil (until sugar is dissolved). Pour over carrots, onions and green pepper. Place in refrigerator overnight.
Combine flour, cheese, salt and pepper in bag (or bowl). Moisten potatoes in milk and coat well with dry mixture. Put in 9 x 13-inch pan with melted butter. Bake at 375° for 1 hour. Turn once after first 30 minutes. When done, sprinkle with parsley.
Grind meat fine in food chopper. Sprinkle spices over meat and mix well. Refrigerate, freeze, sack or can.
Press crescent roll triangles together in ungreased 8 x 12-inch glass dish. Press up the sides 1/2-inch or more. Spread crust with Dijon mustard.
Put first 3 ingredients in a pan. Cook slowly until onion is yellow. Add lobster. Cook and stir 5 minutes. Stir in flour and tomato paste/paprika. Add broth. Simmer 20 minutes. Remove parsley. Add cream/milk. Heat, but do not boil. Serve with salt and cayenne pepper.
Boil chicken for 30 minutes or until tender. Cool and remove from bones. Place chicken in lightly buttered casserole. Mix sour cream and soup; pour over chicken. Toss crumbs with butter. Sprinkle on top. Bake in 350° oven 30 minutes.
Cream together shortening and brown sugar. Beat in egg well. Sift flour, salt and soda together; add to first mixture alternately with undiluted orange juice concentrate, stirring after each addition. Quickly stir in nuts and pineapple (do not drain). Bake in greased small loaf pan (approximately 9 x 5 x 3-inch) in preheated oven at 350° for 50 to 60 minutes. Empty onto rack to cool.
Warm soup with milk and 1/2 cup cheese. Mix chicken with 1 cup cheese. Fill 8 rolls with chicken mixture and roll up, seam side down in glass baking dish. Place approximately 2 tablespoons soup mixture over each roll. (You can pour all of mixture over rolls if you wish.) Bake at 350° for 25 to 30 minutes. Serve with remaining soup mixture as gravy.
Preheat oven to 350°. Bring water to boil; add grits and salt. Cook over low heat 2 to 5 minutes, stirring occasionally. Add butter and cheese; stir until melted. Add seasoned salt and Worcestershire sauce. Fold in eggs; add chiles. Pour into a buttered 1 1/2-quart baking dish. Bake for 1 hour. Sprinkle with paprika.
Cook pasta according to package directions and drain. Brown ground beef in large pot. Add all other ingredients, including pasta. Mix well and place in 13 x 9 x 2 pan. Top with Mozzarella cheese. Bake, uncovered, at 350° for 40 to 45 minutes or until browned as desired.
Cut pineapple into chunks. Combine cabbage, carrots and pineapple chunks. Mix together mayonnaise and dill weed until well blended. Toss with salad. Makes 2 servings.
Take tortillas, ham, cheese and layer spinach dip last. Roll up tightly in waxed paper. Chill thoroughly. To use, cut into 1/8-inch slices.
Mix cream cheese, sour cream, vanilla and sugar. Fold in grapes. Put in 9 x 13 serving piece and top with brown sugar and nuts.
Cut onions into 1/2-inch slices. Caramelize in stick of butter on stove top. Add all other ingredients except bouillon water; mix well. Add bouillon water and bring to a boil. Turn down and simmer 1 to 2 hours. Toast French bread slices on both sides. Put soup in bowls; top with bread slice. Lay Mozzarella slice on top and place in broiler until cheese has melted.
Cook sausage and crumble; drain well. Mix other ingredients with sausage. Pour into a 9 x 13-inch pan and refrigerate 12 hours. Bake at 350° for 40 minutes.
Prepare usual pie crust. Dissolve jello with boiling water and add to heated cherries.
Cook egg, sugar, flour and vinegar until thick. When cool, combine with whipped cream and toss together with bananas, grapes, oranges and pecans.
Preheat oven to 350°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla; mix well. Combine oats, flour, baking soda, baking powder and 1 teaspoon salt, if desired, in separate bowl. Add to margarine mixture; mix well. Stir in chips and pecans. Chill dough 1 hour. Drop by rounded teaspoonful onto ungreased cookie sheet. Bake for 10 to 12 minutes. Let stand 5 minutes before removing to racks to cool. Makes 5 dozen.
Wash, string and cut celery into 2 to 3-inch pieces in mixing bowl. Combine pimento, cheese, mayonnaise, salt and pepper. Stuff mixture into the celery pieces. Serve cold.
Mix together everything but cheese. Stir in 1/2 cup milk. Pour into a greased 9-inch baking dish. Top with Cheez Whiz. Bake at 350° for 1 hour. Yield: 6 to 8 servings.
Cook cake according to directions. While cake is hot, poke holes in top of cake, pour milk and caramel topping over cake. Let cool. Cover with Cool Whip and sprinkle with crushed butterfingers.
Brown ground beef in a skillet, stirring to break up meat. Drain off fat. Wash potatoes and cut into slices (do not peel). Place sliced potatoes in a large baking pan or casserole. Spoon the green beans on top, then the ground beef and finally the cheese. Pour the milk over all. Cover and cook over low heat or bake in a 350° oven for 1 hour. Makes 6 (1-cup) servings.
In a shallow dish, combine beer, oil, salt, garlic powder and pepper. Marinate steak, covered, overnight in refrigerator or several hours at room temperature. Drain. Broil steak 3-inches from heat for 5 to 7 minutes on each side for medium rare.
Peel potatoes if skin is tough, otherwise, just scrub and rinse them. Cut into thin slices, using the handle of a spoon to cradle potato so you do not cut all the way through. Fan potatoes out slightly and put into baking dish. Sprinkle with salt, butter and herbs.
Use leftover roast beef. Cut into bite size pieces; add water, leftover gravy, cubed potatoes and chopped onions. Cook until potatoes are done.
Spoon cherry pie filling into lightly greased casserole. Mix flour, sugar, butter and oats until crumbly; sprinkle over cherries. Bake at 375° for 20 minutes.
Mix all ingredients, except vanilla and nuts, in large saucepan and cook on medium heat until a path forms on bottom of pot. Add vanilla and toasted or untoasted nuts. Remove from heat, whip well, then drop by spoonfuls onto wax paper.
Mix together all ingredients except chicken. Place chicken in single layer, skin side up, in shallow baking pan. Pour preserve mix on chicken. Bake in 350° oven for 1 hour or until fork can be inserted with ease, basting occasionally with the pan drippings. Serve hot with plain rice and sweet and sour sauce. Makes 8 servings.
Preheat oven to 350°. In a small ovenproof cup or bowl, combine garlic and olive oil. Cover and bake about 25 minutes or until garlic is very soft. Leaving oven on at 350° to bake potatoes later, remove garlic from oven and let cool. Mash with fork, reserving oil. While garlic is roasting, place potatoes in a pot and cover with water. Add salt and bring to a boil. Let cook until tender. Drain potatoes and place in large bowl. Add half and half, sour cream, butter, mashed garlic and half of reserved olive oil to potatoes.
Place chickens in a large kettle with enough water to cover. Cover with lid and bring to a boil. Skim off residue that rises to surface. Add remaining ingredients, reduce heat and simmer 45 minutes to an hour or until the meat is tender. (Simmer - do not boil.) Drop in dumplings and cook 15 minutes.
Cook onions until soft. Add mushrooms, coriander, salt and pepper. Cook until mushrooms let off their juice. Turn up heat and cook until most of liquid evaporates. Refrigerate until chilled. Add seasoning, if necessary. Garnish with chopped parsley and serve with thinly sliced black bread. Freezes well.
Beat sugar and eggs together. Add baking powder to flour. Mix all together. Pour into 4 x 8-inch ungreased pan. Set inside pan of water. Bake in slow oven about 45 minutes. This raises and falls and is doughy when done. Serve with whipped cream.
Puree 1/3 peppers and vinegar at a time in a blender. Add salt, sugar and mustard to puree mixture and bring to boil. Boil for 5 minutes, stirring frequently. Mix flour and water to a paste mixture and add to mixture while it is at a boil. To make hotter, add hot pepper seeds. The more seeds the hotter it is. Put in sterilized canning jars and seal. Makes 8 to 10 pints.
Pound beef slices to flatten and tenderize. Mix egg and 1 tablespoon milk in pie pan. Dip meat in egg mixture, then in crushed crackers. In a heavy skillet, brown meat in hot oil. When meat is browned, season with salt and pepper. Cover skillet. Reduce heat and simmer slowly about 45 to 60 minutes or until tender. Remove meat to platter and keep warm.
Layer ingredients in shallow serving dish in order listed. Chill and serve with tortilla chips. You can also add seasoned ground beef, onions, guacamole, etc. as desired.
Melt chocolate chips and margarine in microwave. Blend in sugar, eggs and nuts. Pour into pie shells. Bake at 350° for 40 minutes.
Cut carrots and red pepper into matchstick strips. Dice onions and mushrooms; coarsely slice escarole.
Arrange sweet potatoes and peaches in a 9 x 13-inch pan. Add the juice from the peaches. Sprinkle the cinnamon and brown sugar over the mixture. Bake at 350° for 20 minutes. Stir the mixture and continue baking 15 to 25 minutes more, until there is a coating over the potatoes.
Pound steaks until they are 1/8 to 1/4-inch thick. Salt, pepper and season with paprika. Put 1 slice of bacon and chopped onions on each steak and roll up. Secure with a toothpick. Fry in oil or butter, then add 2 cups water and bouillon. Let cook 2 hours. This is very good served with mashed potatoes or noodles.
Cream butter, cream cheese and powdered sugar. In another bowl, mix milk, pudding and whipped topping. Break up Oreos and put in food processor or blender until crushed very fine. Layer cake in a foil or plastic lined flower pot. Put 1/3 of crushed cookies in bottom of container. Add 1/2 of pudding mixture. Top with 1/3 cookies, then remaining filling. Top with rest of cookie crumbs before serving.
Melt snaps. Add sweetened condensed milk all at once. Stir quickly. Mix coating and milk thoroughly. Do not overmix. Overmixing causes oils to separate from fudge. Take fudge mixture off bottom of bowl and mix in the nuts. Pour into an 8-inch square pan lined with wax paper.
Crush cookies; put 1 layer in bottom of dish. Mix cream cheese, pudding and Cool Whip. Add on top of cookies; add one more layer of cookies. Chill and eat. May garnish with gummy worms. Kids love 'em!
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients. Simmer, uncovered, 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers.
Cook sugar and water until mixture forms a ball in water. Add Marshmallow Creme and chopped nuts. Drop on waxed paper.
Heat 2 cups of water and dissolve Jell-O in it. Add remaining cup of cold water. Add sugar. Grind cranberries and orange. Add all together with celery. Mix and let stand in dish until firm.
Mix just as for Plain Pastry except resift the 2 kinds of flour and salt together. Stir the bran back into the sifted mixture. Makes 1 double crust or 2 single pie crusts.
Combine sugar, cocoa, water and salt. Add milk. Boil 4 to 5 minutes, until thick. Remove from heat and add butter and vanilla.
With mixer, blend softened cream cheese and powdered sugar. Fold in peanut butter and Cool Whip. Pour into crust and refrigerate 4 hours.
Mix ingredients and pat into a 9 x 13 pan. Bake 15 minutes at 400°. Cool.
Heat oven to 400 degrees. Mix all ingredients and beat 30 seconds. Pour into lightly greased round pan. Bake 25 - 30 minutes until golden brown.
Mix together and put grated cheese on top. Bake at 325° for 40 minutes. (Bake in casserole dish sprayed with Pam.)
Mix all ingredients together in bowl and chill for 30 minutes. Serve with crackers.
Get a medium-size pot. Pour in your 2 1/2 cups of water; bring to a rolling boil. Pour in macaroni and 1/2 teaspoon salt. Stir until macaroni becomes soft and tender. Pour in saucepan and mix in cheese.
Mix squash, onion and melted margarine. Add stuffing mix, milk and cheese. Combine until well mixed. Pour in baking dish and bake at 350° for 30 minutes.
Peel and slice 1 potato per each person. Use 1 medium onion for every 2 potatoes, sliced. Add salt and pepper to taste. Cut butter or margarine over top, 2 teaspoons per potato. Add 2 tablespoons water. Cover; microwave on High until tender, 8 to 14 minutes, depending on amount. Stir halfway through cooking time. Let stand 3 to 5 minutes.
Cook pasta; rinse with cold water, drain and chill. Steam asparagus 6 minutes until crisp-tender.
Mix all ingredients in a mixing bowl. Form into small balls about 1-inch in diameter. Press into patties. Place on an ungreased cookie sheet and bake at 425° for 30 minutes.
Score and stick with cloves and place in aluminum foil. Bake in 300° oven.
Cream together oleo, sugar and vanilla. Add egg. Cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth and blend in 2 tablespoons milk.
Dredge cut-up chicken in flour and brown. Remove chicken. Cook onion in oil until golden. Add salt and pepper. Simmer slowly until tender. Add broth or water as needed. When chicken is tender, remove to dish. Add sour cream to broth and pour over chicken.
Separate and halve biscuits. Dip each piece in melted butter, then roll in sugar-cinnamon mixture. Place biscuits in greased round layer pan, overlapping each piece. Pour any leftover butter on top. Sprinkle 1/2 cup chopped pecans over all. Bake at 375° for 25 to 30 minutes.
Preheat oven to 350°. Melt butter. Mix with graham cracker crumbs. Start layers beginning with graham cracker crumb mixture, then add other layers as follows: coconut, chocolate chips, butterscotch chips, condensed milk, nuts. Press down gently as you add layers. Bake for 30 minutes. Cool and cut into squares.
Melt margarine. Combine sugar and flour. Add eggs and other ingredients. Pour into pie shell and bake at 300° for 45 minutes or until brown.
Drain fruit. Mix all ingredients with sour cream. Top with a small portion of the coconut. Garnish with cherry on top. Tastes best when chilled in refrigerator for a couple of hours before serving.
Cook ground beef and onion until onion is tender; drain off fat. Add macaroni, salt, chili powder, sugar, black pepper and 2 1/2 cups water. Cover and cook 10 minutes. Combine tomato paste and 1/4 cup water; add to pan and cook an additional 10 minutes, or until done.
Mix first 3 ingredients together and put in pan. Bake 15 to 20 minutes at 350°. Cool. Mix next 3 ingredients and spread over first layer. Mix pudding as directed on package and spread on second layers. Top with Cool Whip and sprinkle with crushed pecans. (Graham cracker crust can be used for first layer.)
Heat oil in skillet, then add tomato sauce, chili powder, garlic powder and onion. Heat over medium heat until bubbly. Place 2 tortillas in sauce, turning once and removing with large spatula as soon as tortilla is softened. Place on plate, topping each with Velveeta. Continue to layer tortillas and cheese onto plate until you build a stack. Top again with cheese. Salt to taste. Serve with saltine crackers.
In a mixing bowl, cream butter and sugar. Add eggs and extracts. Stir in flour. Mix well. Chill several hours. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2 1/2 or 3-inch heart shaped cookie cutter. Place on ungreased bakings sheets. Sprinkle with sugar, if desired. Bake at 375° for 8 to 10 minutes or until lightly browned. Makes 3 1/2 dozen.
Mix in a bowl and beat together well eggs, oil and sugar. Add cut up apples. Sift together rest of ingredients; add to apple mix.
In the top of a double boiler over simmering water melt the butter and chocolate. Add the water and vanilla and stir until blended. Add the sugar and whisk until smooth. Pour over the cooled cheesecake. Garnish with the strawberries.
Sift together flour, sugar, baking powder and soda and salt. Add shortening. Add egg yolks, sour cream and vanilla. Blend until dough forms. Divide into 3 portions. Roll between waxed paper as for jelly roll. Remove paper.
Place chocolate morsels in a 4 cup glass measure. Microwave on Medium (50% power) 2 1/2 minutes or until melted when stirred. Add peanut butter; microwave on High 30 seconds, or until mixture is smooth and creamy. Stir in peanuts. Drop by teaspoonfuls onto a cookie sheet lined with wax or parchment paper. Chill until set. Store between sheets of wax paper in closed container at room temperature. Makes 20 pieces.
Combine all ingredients except buns. Toss gently to coat. Spoon about 1/3 cup on bottom of each hamburger bun; cover with bun tops. Wrap each sandwich in aluminum foil. Bake at 350° for 18 to 20 minutes. Serves 6.
Put butter and onions in pan and saute. Add mushroom soup and water and simmer a few minutes. In a casserole dish, put rice, Cheez Whiz and broccoli. Mix and add soup mixture. Bake at 350° for 45 minutes or until done.
Cut up vegetables. In large skillet saute onion until tender. Add carrots and cook a few minutes. Add broccoli. Cut tofu into small cubes and add to vegetables. Press garlic into mix. Stir well and serve. Serves 2 to 4.
Put all in bowl and whip until thick for 10 minutes. Spread on cake. Can use other flavored pudding mix.
This is great for a large group, served with ham. Prepare in a 9 x 13-inch baking pan with nonstick spray.
Cook potatoes, cool slightly- peel and dice. Add salt, onion, and French dressing and marinate. Add remainder of ingredients and mix carefully. (More mayonnaise may be added.) Serves 50. Refrigerate well.
Melt margarine in 13x9 pan in oven. Heat sweetened fruit and water in saucepan. In the meantime, mix flour, sugar, baking powder and salt in mixing bowl. Gradually stir in milk and beat until smooth. Pour over margarine and top with fruit mixture. Bake at 375 degrees about 30 - 40 minutes.