HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, eggs, oil, oleo and vanilla thoroughly. Add sifted flour, soda, baking powder and salt. Mix well with creamed mixture. Add corn flakes, oatmeal, coconut and nuts. Blend well. Drop by teaspoon or roll into balls and press with fork. Place on ungreased cookie sheet. Bake at 350° for 10 to 15 minutes. Makes 15 dozen.
Combine oil, sugar and eggs. Add apples, raisins and nuts. Mix thoroughly. Add soda, salt, cinnamon and vanilla. Stir in flour until batter is very stiff. Bake in a greased and floured 10-inch tube pan at 350° for 1 hour.
In large skillet, saute onions, bell peppers, garlic and celery until tender in about 1/2 cup of butter flavored Crisco. Add about 1/4 cup flour to thicken. Add parsley flakes, tomatoes, tomato sauce and crawfish. Lower heat and cook, covered, for 30 minutes to an hour. When ready to serve, stir in Cheez Whiz. Serve over rice.
In 2-quart ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions.
Cut up spinach in a bowl. Combine above ingredients. Pour over spinach. You can add bacon and boiled eggs, if desired.
Trim all fat from the loin. Cut a slit down the middle of the loin and season to taste. Stuf loin with sausage and secure with toothpicks. Add butter to a 12-inch skillet and heat until butter foams. Brown loin in butter approximately 5 minutes on each side. Remove loin to a baking dish. To the remaining butter, add onions and water. Reduce on medium heat about 8 minutes. Pour sauce over loin and cover with foil. Place in 350° oven for 1 1/2 hours or until loin is tender. Bake uncovered for last 15 minutes.
Boil chicken without salt. Take meat off bones. Melt margarine; stir into dressing mix. Grease large dish and put a layer of dressing crumbs and a layer of chicken, layer of chicken soup mixed with 1 can of chicken broth. Top with crumbs. Bake at 350° until brown, about 45 to 60 minutes.
Bake cake mix as directed. Cool. Make holes in top of cake and pour butterscotch topping over cake (reserve 1/8 of jar to drizzle over icing). Ice cake with Cool Whip. Crumble Butterfingers and sprinkle over Cool Whip. Drizzle remaining butterscotch topping over this. Keep in refrigerator until ready to serve.
Cut tomatoes about 1-inch thick. Dice onions. Slice green and yellow peppers. Mix with Italian dressing.
In saucepan combine all ingredients. Heat until cheese melts, stirring constantly. Serve over chicken or mashed potatoes. Makes 1 1/4 cups.
Cream butter and sugar; beat in eggs, one at a time. Measure dry ingredients into a bowl, then sift. Blend dry ingredients with the creamed mixture (spoon works best; batter is very thick at this point). Add vanilla and sour cream, mixing until thoroughly blended. Spoon into greased and floured 10-inch tube pan, spreading evenly. Bake about 1 1/2 hours at 325°, until cake begins to pull away from sides of pan and tester comes out of the center clean. Let cake stand in pan for 10 minutes before inverting pan on a rack to remove cake. Cut into thin slices.
Line casserole pan with sliced potatoes. Spread meat over potatoes, then other ingredients. Top with grated cheese. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350 degrees. Cut off chicken wing tips and snip the skin between the joints. Place in a disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and pepper, toss to coat.
In a medium bowl, combine butter, coconut, flour, pecans and sugar. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool.
Sift together flour, sugar, cocoa, powder and salt. Add milk, salad oil, water and vanilla. Mix until smooth. Stir in nuts. Pour into greased 8 x 8 x 2-inch pan. Mix together brown sugar and cocoa; sprinkle over batter. Bake at 350° about 45 minutes. Serve with vanilla ice cream or whipped cream. Yields 6 to 8 servings.
Mix all ingredients (except grated cheese). Bake in greased casserole dish 25 to 30 minutes at 350°. Top with grated cheese and bake 5 more minutes.
Bring broth and water to a boil in a saucepan. Stir in remaining ingredients. Cover. Reduce heat and simmer 19 minutes or until liquid is absorbed. Yields 4 cups. Serving size is 1/2 cup.
In a large Dutch oven, brown beef over medium heat. Drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15-20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered, at 350° for 1 hour. Yield: about 25 servings.
Toss meat and macaroni together until blended. Add remaining ingredients, mixing well after each addition. Serve on crisp lettuce leaves.
Cream Crisco until soft, then add eggs and sugar; mix well. Add cake flour and milk; mix until well blended, then add the vanilla, orange and butter flavorings. Make sure everything is mixed well together. Pour batter into a Bundt cake pan and bake in a preheated 350° oven for approximately 1 hour.
Mix crumbs and melted margarine and pack into a 9 x 13-inch dish. Layer the remaining in order given: coconut, chocolate chips, butterscotch chips and chopped pecans. Pour Eagle Brand milk over layers and bake for 30 to 40 minutes. Cool and cut into squares.
Mix chilies and grated cheese. Mix eggs, creamed corn, cornmeal, garlic, baking powder and oil. Place all of corn mixture in baking dish, then layer with cheese mixture. Bake at 350° for 45 minutes.
In large glass bowl, layer a third of the cabbage and a third of the potatoes. Next, layer a third of the onion rings, pepper rings and egg slices. Cover completely with mayonnaise. Repeat layers twice, always ending with egg and mayonnaise. Sprinkle with paprika. Cover and refrigerate at least 24 hours before serving. Makes 10 to 12 servings.
Combine first 5 ingredients in large bowl. Prepare 4 servings mashed potatoes (omit butter). Fold in mayonnaise. Add egg yolks, one at a time. Beat until fluffy. Stir into vegetable mixture. Beat egg whites until stiff and fold in. Pour into greased 2 quart casserole. Bake at 350° for 1 hour or until knife comes out clean. Serve at once.
Make ground beef into round patties. Place on foil-lined sheet. Top each patty with salt, pepper and one slice of onion. Place potatoes and carrots on and around. Cover cookie sheet with foil and bake at 350° for 45 minutes.
Cut elephant into 1-inch cubes, frequently adding pinches of salt and pepper (this should take approximately 72 days). Add enough gravy to cover. Cook over kerosene fire about 4 weeks at 465°. If more than 3,800 people are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
In 10-inch nonstick skillet, heat margarine over high until bubbly and hot. Add celery and cook, stirring quickly and frequently, for 1 minute. Add cabbage, bell pepper and onion; continue to stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Add soy sauce and pepper. Stir well. Cook for 1 minute longer. Makes 4 servings. Each serving provides 1 3/4 vegetable exchange, 1/2 fat exchange. Per serving contains 40 calories, 1 g protein, 2 g fat, 5 g carbohydrate, 33 mg calcium, 508 mg sodium and 0 mg cholesterol.
Shred cabbage, pepper and onions. Heat remaining ingredients and bring to full boil over high heat, stirring. Pour over cabbage mixture. Let cool. Cover and store in refrigerator. Will keep for days.
Crumble biscuits into bowl. Add cocoa and milk. Let soak about 30 minutes or until biscuits are soft. Add sugar and eggs. Mix thoroughly.
Pour the pineapple over any flavor Jell-O. Stir until Jell-O is melted. Add cottage cheese. Stir until blended, then blend in the whipped topping. Stir until completely mixed. Pour into any container with a lid and store in refrigerator until ready to serve. Keeps good. Serves 10 to 12.
Dissolve Jell-O and sugar in the boiling water. Add the cold water, pineapple juice, lemon juice and almond extract. Place punch into a plastic gallon ice cream bucket and freeze. Thaw 4 to 6 hours and place into punch bowl. Add the 7-Up and serve. Makes 1 1/2 gallons of delicious punch.
Cream the margarine and peanut butter together. Add eggs, sugar, vanilla, Karo and soda. Stir in oatmeal and candies last. Bake at 375°. Make the cookies large. Serves 150.
Mix in a bowl dates, sugar, butter and boiling water. Stir until the butter melts. Cool. Stir in egg, baking soda, flour, salt and chopped nuts. Put in a buttered loaf pan, 9 x 5-inches. Bake about 50 minutes at 350°.
Combine all ingredients together. Take large amounts of mixture and form cakes. Place in hot oil and fry until brown.
Shape in balls, after baking roll in powdered sugar while hot, then when cold. Bake at 400° for 15 minutes.
Rabbits to fry must be young or parboiled. Cut into joints; soak for an hour in salt and water. Dip in beaten egg, then in powdered cracker and fry brown in sweet lard or butter. Serve with onion sauce; garnish with sliced lemon.
Preheat oven to 375°. Beat eggs with next 4 ingredients. Stir in cheese. Chop 4 asparagus spears into 1-inch lengths and lay them in bottom of pie shell. Pour in egg mixture. Bake 20 minutes. Remove from oven and quickly arrange tomato and the other 6 asparagus spears on top. Bake another 20 to 30 minutes.
Brown ribs on both sides in large skillet. Spread kraut over the ribs. Sprinkle brown sugar over the sauerkraut. Pour water slowly over all. Put lid on and cook over low to medium heat for 50 to 60 minutes or until tender. Spoon the brown juices over the kraut and serve.
Mix cheese and margarine. Add flour and Rice Krispies. Mixture will be dry and will have to be kneaded like biscuit dough. Drop 1/2 teaspoon cookies on cookie sheet and press with a fork. Bake 20 minutes at 325°.
Mix and freeze. Remove from freezer 1 1/2 to 2 hours before serving. Will be a slush type punch.
Wash and cut okra into 1/2-inch slices, cutting across as you cut through the cut pieces, into a large mixing bowl. The cut okra will have a slimy feeling to it. For about every 3 cups of cut okra you'll want to add 1 egg; stir well. Okra should be well coated with egg.
Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/3 C. of the white chocolate.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 350° for 35 to 40 minutes.
In a bowl, break up uncooked Ramen noodles. Do not use the seasoning packet. In a saucepan, cook vegetables until tender. Drain and rinse in cold water. Blend into Ramen noodles. Pour over Italian dressing and stir. Refrigerate for at least 5 hours before serving.
Mix ingredients well. Crumble Ritz crackers on top and melt 1 stick of margarine; pour over topping. Bake 45 minutes at 350°.
Mix all ingredients, except cornstarch and bring to a boil. Mix the cornstarch with 2 tablespoons water, then add to mixture for thickening. Serve over cooked chicken wings.
Cook first 4 ingredients in a heavy skillet, stirring constantly for 3 minutes on medium heat. Add vanilla, Rice Krispies and nuts. Cool and form into small balls. Roll in coconut.
Place beans in a large pot with water to cover. Bring to a boil and boil 1 hour. Drain and discard water. Add 8 cups of water and the rest of ingredients, then simmer for 2 hours over very low heat.
Cook noodles and drain. Cook beef, onion, celery, green peppers, salt and pepper. Spoon off fat or drain on paper towels. Place noodles in casserole dish; toss with butter. Stir in meat mixture with cheese. Bake in a 350° oven for 30 to 40 minutes.
Place a 4-square portion of milk chocolate bar on 1 graham cracker. Place 2 marshmallows on long fork. Roast slowly over open fire or coals. Let brown gradually so the center will melt. With a spoon, move the toasted marshmallows off the fork onto the chocolate. Top with another graham cracker. Squeeze together.
Place chicken with water to cover in pot; add granules. Bring to a boil; reduce heat and cook until done. Let cool in broth, then remove skin and bones and fat. Pull chicken into pieces of desired size.
Brown beef and onion in oil. Add pepper, corn, beans and seasoning. Cook over low heat for 20 minutes. Pour into baking dish. Add tomatoes. Bake at 350° for 1 hour.
Combine all ingredients in saucepan and warm over low heat, stirring often. Serve over vegetables and baked potatoes. Makes 1 cup.
Preheat oven to 350°. In large bowl, beat margarine and brown sugar. Add vanilla; mix well. In medium bowl, combine cereal and flour. Add cereal mixture to margarine mixture. Add pecans and mix thoroughly. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake 15 to 17 minutes. Let cool 2 minutes on cookie sheet. Remove to cool on wire racks. If desired, roll in powdered sugar while still warm and again when cool. Makes 3 dozen. Enjoy.
In large bowl, sift 6 cups of flour. Add salt. Mix with wire beater. In small bowl, place margarine and 3 cups flour. Mix together with wire food cutter. Save water from potatoes you cook to eat. Small pieces of potatoes left in water is okay. Heat potato water and add sugar. Cool to 100°. At 100° add yeast. Mix well with wire beater. Add potato water with sugar and yeast to large bowl with 6 cups of flour. Mix well, then add contents of small bowl. Mix together well. (You will need to add more sifted flour now and then.) Work well with hands until it molds together.
Mix cake mix, oil and eggs. Add chocolate chips and drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Using coarsest disk in food processor, chunk carrots. Add 1/4 cup water and cook in microwave on High 3 minutes or until tender-crisp. Stir carrots, cooking liquid and all, with the mayonnaise, onion, horseradish, salt and pepper. Pour into a 9 x 9-inch baking dish. Top with crumbs and dot with margarine. Sprinkle with parsley and paprika. Bake, uncovered, at 375° for 30 minutes. Serves 6.
Let stand 15 minutes. Pour into pie crust. Sprinkle with butter. Put topping on it. Put Reynolds Wrap around pie crust and cook at 375° for 25 minutes. Take off wrap and bake another 25 minutes or until crust is brown.
Mix egg white and water. Whip until frothy. Add cinnamon, sugar and salt. Then add nuts or pecans. Spread on a lightly greased cookie sheet. Bake at 250° for 1 hour. Toss every 15 minutes.
Add a jar of cooked prunes, with the pits removed, to a 6 ounce package of Jell-O dissolved in the proper amount of water (according to directions on Jell-O box). Let it set while chilling. Beat heavy cream (1/2 pint) and sweeten to taste. Beat Jell-O mixture and cream together and serve or keep chilled until serving time.
Mix salsa and eggs together. Combine cheeses. Put half of cheese mixture in bottom of 9 x 9-inch pan. Pour egg mixture over cheese. Top with remaining cheese. Bake for 40 minutes at 350°. Cut in squares and serve with Town House crackers.
Sift sugar, milk and cocoa. Add peanut butter and vanilla. Blend well. Add water until you can form in ball. Roll in coconut. Chill.
Combine all ingredients, except raisins, in an ungreased 13 x 9-inch pan or 3-quart microwave casserole dish. Mix well. Bake in a conventional oven at 350° for 25 to 30 minutes, stirring occasionally. Or microwave on High for 8 to 10 minutes, stirring every 2 minutes. Stir in raisins. Cool thoroughly. Store in tightly covered container in cool, dry place.
Cream shortening and sugar. Add eggs and beat. Add milk, then flour, sifted with salt, baking powder and spices. Roll out on floured surface 3/8-inches; cut with doughnut cutter. Let stand 15 minutes. Fry in deep hot Crisco (375°); drain on paper towels. Makes 3 dozen. Can ice if desired.
Pour spaghetti sauce and water into large pot. Bring to a full boil. Stir in noodles; cover and cook 7 minutes, stirring occasionally until noodles are barely tender. Blend ricotta cheese with seasonings and egg. In greased 9 inch square pan, alternate layers of noodles/sauce with ricotta cheese and mozzarella cheese ending with noodles in sauce for top layer. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes and let stand 15 minutes before serving. Makes 6 servings.
Dissolve gelatin in 1 cup boiling water. Drain pineapple, reserving 1/2 cup syrup. Add to gelatin mixture; mix well. Chill until thickened. Fold in cottage cheese, Cool Whip, pineapple, cherries and almonds. Pour into 9 x 5 x 3-inch loaf pan or individual molds. Chill until firm. Unmold. Serve on lettuce leaf with mayonnaise and shredded cheese, if desired.
Cream sugar and butter in mixer. Add beaten eggs. Dissolve baking soda in sour milk and add to first mixture.	Add bananas, nuts, vanilla and salt in flour. Pour into a greased and floured loaf pan. Bake at 350° for 1 hour then cover it with foil and bake another 20 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 to 15 minutes before shaking pan gently to loosen loaf from pan edges. Leave in pan another 10 to 15 minutes before removing and cooling on a wire rack.
Take biscuits and flatten each one. Cut biscuits into fours and roll into a ball. Heat oil in frying pan under light fire. Place biscuits in oil, cook until golden brown on each side. Drain on paper towels. Sprinkle with sugar. Makes about 3 1/2 dozen.
Cream the butter and sugar. Add eggs, one at a time, beating well. Add 1 cup buttermilk. Beat well. Add soda to the other half cup buttermilk. Add to mixture. Combine dry ingredients. Add orange slices, halved. Add dates and nuts. Blend well. Line tube pan with well-greased brown paper. Bake slowly at 275° for 2 1/2 hours.
Preheat oven to 350°. Halve cutlets and pound to 1/4-inch thick. Dredge in flour seasoned with 1 tablespoon dill weed and salt and pepper to taste. Heat a 10-inch skillet and add 2 tablespoons butter. Saute chicken until golden on both sides. Remove chicken to an ovenproof pan and cover with foil. Bake for approximately 15 minutes.
Drain vegetables, corn and beans. Add soup, sour cream, onion, pepper and celery. Mix these ingredients in a baking dish. Dot with butter, salt and pepper. Sprinkle cheese on top of mixture. Mix margarine and crackers together and sprinkle over cheese. Bake at 350° for 30 minutes.
Combine meat, bread crumbs, 1 teaspoon salt and pepper; brown in a heavy skillet, stirring frequently. Cover with corn and onions. Sprinkle with 3/4 teaspoon salt. Add tomatoes and do not stir. Cover and simmer for 20 minutes or until vegetables are tender.
Cream sugar and margarine. Add flour and vanilla; beat well. Shape dough in balls size of a marble. Place on lightly greased baking sheet and make a hole in the middle with thumb. Fill hole with preserves or jelly. Pull dough up around the filling. Bake at 350° for 10 minutes. Remove promptly and cool on wire rack.
Mix thawed lemonade, milk and Cool Whip. Pour into crust and chill until firm.
Simmer chicken in water to cover until tender. Bake pork until done at 325°. Shred meat with fingers into smallest possible pieces, discarding skin, fat and bones. Combine in large heavy pot with vegetables and reserved chicken broth. Simmer 6 to 8 hours until thickened. As stew thickens, season to taste with all other ingredients. The secret is in long slow simmering.
Heat oven to 425°. Grease 12-inch pizza pan. Mix Bisquick, cornmeal and 1/2 cup water until dough forms. Beat vigorously 20 strokes. Put in pan with floured hands, forming 1/2-inch rim. Bake 10 minutes. Cook beef until brown; drain. Stir in chilies, taco mix and 3/4 water. Heat to boiling. Stir frequently; reduce heat. Simmer uncovered, stirring frequently until thick, 5 to 10 minutes. Spread beans over baked crust, top with beef mix and sprinkle with cheese. Bake 10 minutes longer. Top with lettuce, onion and tomatoes.
Mix together the shortening, salt, 1 cup sugar and lemon peel. (Eight to 10 drops of yellow food coloring can be added if desired.) Add lemon juice, water and remaining sugar and mix until smooth and creamy.
Heat oil in a nonstick frying pan. Add garlic, ginger and chopped onion and stir-fry for 5 minutes. Add diced tomatoes and cook 10 minutes, stirring frequently. Add curry powder and prepared beans. Bring mixture to a boil and cook on medium heat for 10 more minutes. Garnish with Garam Masala and finely chopped cilantro.
Place chicken into bowl. Pour buttermilk over; marinate 1 hour. In another bowl, mix flour, parsley, oregano, salt and pepper. Remove the chicken from buttermilk; roll chicken pieces in seasoning mixture. Reserve the buttermilk and pour into buttered casserole. Heat shortening and margarine in heavy skillet; fry chicken just until brown. Remove, scrape up brownings, and add chicken broth. Cook for 2 minutes. Place chicken on top of buttermilk in casserole. Pour all your scraped up brownings over the chicken. Bake, uncovered, in a 375° oven until tender, about 1 hour. Makes 4 servings.
Mix sugar, salt and cornstarch in saucepan. Stir in egg yolks. Turn heat on medium and slowly stir in milk. Boil over medium heat, stirring constantly. When mixture thickens, remove from heat and add butter, coconut and vanilla. Pour into baked pie shell. Chill for 2 hours. Add meringue or whipped topping and sprinkle with 1/4 cup coconut.
Tie all spices except nutmeg in a cheesecloth bag. Heat cider and brown sugar together; add spice bag and let simmer about 10 minutes. Remove bag and serve with dash of nutmeg in each mug. Makes 7 cups.
Combine first 4 ingredients in a large bowl; let stand for a few minutes. Add remaining ingredients, stir well. Pour batter into a greased 10-inch tube pan, packing mixture with hands, a small amount at a time. Store in refrigerator until serving time. Yield: 12 to 16 servings.
Clean mushrooms. Take center of mushroom and cut up sausage and mix. Add Parmesan cheese. Stuff mushroom with mixture. Bake at 350° for 20 to 25 minutes.
Spray baking dish with vegetable spray. Mix thoroughly in small bowl flour and Tony Chachere's seasoning. In large skillet, heat enough oil to barely cover bottom. Flour one steak at a time by lightly shaking side to side. Turn steak, flour other side. Shake off excess. Brown on both sides. Place in baking dish. Put onion soup mix on top. Cover with water. Cover with foil tightly. Bake at 350° for 1 hour.
Cook beets until tender; skin and slice. Mix vinegar, sugar and water; bring to a boil. Add sliced beets. Return to a boil; cook 3 to 5 minutes. Put in jars and seal.
Mix beans and both soups into a baking dish, cover with onion rings, then cheese. Bake at 350° until hot and cheese is melted.
Cook tomatoes, onions, celery and peppers until soft. Press through a food mill or sieve. Cook on high until it starts to thicken. Add remaining ingredients and cook on low until thick. Stir frequently. Do not let it stick to the bottom of the pot. When sauce is as thick as you like, remove the bay leaf and let it cool. When cooled enough, put in refrigerator for 2 days. It is now ready to use. Just add meat or freeze some. Makes about 3 quarts.
Heat oven to 350°. Work together, beef, pork, 1 teaspoon salt, pepper, onions, catsup, egg, milk and crumbs. Shape into a loaf; place in a 1 1/2-quart shallow baking dish. Arrange onions in a 1-quart casserole. Sprinkle with 1/4 teaspoon salt; cover onions. Bake meat loaf and onions 1 hour. Remove both from oven. Sprinkle onions with sugar. Return to oven, uncovered, for 5 minutes. Arrange meat and onions on warm serving platter.
Brown in hot fat the pork and onion. Add celery, green pepper, rice, stock, salt, pepper and soy sauce. Cover and simmer 40 minutes. Uncover last 10 minutes. Serve hot in shallow bowls. Serves 6.
In large bowl, combine popcorn and nuts. Set aside. In small bowl, combine margarine, mustard and salad dressing mix. Pour over popcorn mixture, tossing to coat well. Spread in 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 325° for 15 minutes, stirring after 10 minutes. Remove from oven; stir in raisins. Spread on paper towel to cool. Store in airtight container. Yields 6 cups.
Mix together and bake for 45 minutes at 350°. Add soy sauce for flavor. Feeds 4 people well.
Combine all ingredients; cover and chill at least 3 hours. Yield: 2-1/2 quarts.